Subj : 3/26 Nat'l Nougat Day - 2
To : All
From : Dave Drum
Date : Mon Mar 25 2024 06:13 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Classic Nougat
Categories: Candy, Nuts, Snacks
Yield: 50 servings
100 g (3.5 oz) whole blanched
- almonds
100 g (3.5 oz) peeled pistachios
100 g (3.5 oz) peeled hazelnuts
2 Sheets edible rice paper
Icing sugar for dusting
150 g (5.25 oz) clear honey (use a
- floral-flavoured honey for
- extra flavour)
300 g (10.5 oz) white caster
- sugar
100 g (3.5 oz) liquid glucose
2 md Egg whites
1 ts Vanilla extract
Heat oven to 180oC/355oF (160oC/320oF fan) gas 4.
Scatter the nuts over a baking tray and toast in the
oven for 10 mins, then set aside (they don't need to
cool). Cut the two pieces of rice paper to fit a 20 x
20cm square tin. Line the tin with one sheet of rice
paper, brush the sides of the tin with oil, then dust
the tin with icing sugar.
Put the honey into a saucepan, then in another saucepan
tip in the sugar, glucose and 100ml of water. Put the
egg whites in the very clean bowl of a tabletop mixer
with a whisk attachment and whisk on a low speed. Heat
and boil the honey until it reaches 121C on a digital
cooking thermometer, then straightaway pour the honey
over the egg whites and set the speed to medium. While
the whites and honey are whisking, bring the sugar and
water to the boil and keep boiling until the syrup
reaches 145C exactly on a digital cooking thermometer.
Pour the hot syrup in a slow, steady stream into the
beating egg white mixture. Continue beating for about 10
mins until you have a thick, glossy, firm meringue. It's
hard to over-whisk at this stage but easy to
under-whisk, so keep going until the meringue looks like
sticky chewing gum.
Use a spatula to stir though the nuts (which should
still be warm), the vanilla extract and a small pinch of
salt. Scrape the mixture into the lined tin, then smooth
over to spread the mixture out evenly (if you have an
offset spatula, now is the time to use it). Finally, top
with the remaining sheet of rice paper and press down.
Leave the nougat to set for at least 2 hrs or overnight.
To turn out and portion, use a spatula to loosen the
edges of the nougat away from the tin, then invert the
tin on to a clean board and use a sharp serated, hot
knife to portion into bars or squares. The nougat will
keep, stored in an airtight container, for up to a
month.
By Barney Desmazery
RECIPE FROM:
https://www.bbcgoodfood.com
Uncle Dirty Dave's Archives
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