Italian Nougat 2 cups sugar 1 cup liquid glucose 1/2 cup honey 1/4 tsp salt 1/4 cup water 2 egg whites 1 tsp vanilla extract 125g butter 60g whole, blanched almonds
Put sugar, liquid glucose, honey, salt and water in a pan, stir over a low heat until sugar has dissolved. Bring to boil, cook until mixture forms a hard ball whenn tested in a small amount of water - 122C on a sweets thermometer ( approx 8 minutes) Beat egg whites until firm peaks form. Pour 1/4 of hot syrup in a thin stream over the eggs, beating constantly. Continue beating until mixture is thick enough to hold it's shape, approx 3-5 mins. Cook remaining syrup until a small amount od syrup forms brittle threads when dropped in cold water (157C on sweet thermometer) approx 5 minutes. Pour remainder of hot syrup over meringue in a thin stream, beating constantly until mixture is very thick. Add vanilla and roughly chopped butter. Beat until thick again, about 5 minutes.With a wooden spoon, beat in almonds. Turn mixture into greased 28 x 18cm lamington tin, smooth top with spatula. Refrigerate till firm. Loosen edges of nougat all round, turn out in large block. With sharp knife, cut into 4cm x 2.5cm pieces. Wrap each piece individually in cellulose paper or waxed paper. To toast the almonds, place on tray, bake in moderate oven approx 5 mins until golden, cool. You can also fold in 125g of Turkish delight when you are stirring in the almonds which will give the nougat a nice pink colour. Makes about 1kg of nougat.
Quote southerngurl (1104 1104 positive feedback) 7:01 pm, Sun 15 Dec #6
southerngurl,
Oct 12, 5:58pm
aww shucks someones using my idea :) Love Grasshopper pie. its always on our christmas dinner table!
freds69,
Sep 14, 8:02pm
What biscuits do you use for base southerngurl? Thanks
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