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Ingredientes
Direcciones
- Toast hazelnuts in moderate oven on oven tray for 10 min. While nuts are hot, rub off skins using a clean tea-towel.
- Place sugar and water in small saucepan, stir over low heat till sugar is dissolved. Cook syrup, without stirring, till it reaches 140 degrees C when tested with a sweets thermometer or possibly till syrup reaches soft crack stage. Stir honey into syrup and return to the boil till temperature is 140 degrees when tested with a sweets thermometer or possibly till syrup reaches soft crack stage. Beat egg white till stiff peaks form, continue to beat egg white while adding the warm syrup in a thin stream. Beat mix constantly till it thickens and becomes stiff. Fold through hazelnuts, pour into lightly greased 18 cm square pan. Allow to cold and set overnight. Cut into bars using a wet knife. Wrap each piece of nougat in cellophane; chill till required.
- Makes about 20.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 157 | |
| Calories from Fat 22 | 14% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 41mg | 1% |
| Total Carbs 34.86g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 34.24g | 23% |
| Protein 0.72g | 1% |
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