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Receta Italian Nougat
by Global Cookbook

Italian Nougat
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Ingredientes

  • 1 c. Blanched filberts
  • 2 x (4--1/2 ounce) pkg blanched Whole almonds
  • 2 c. Table sugar
  • 1 c. Light corn syrup
  • 1/2 c. Fresh honey
  • 1/4 tsp salt
  • 2 whl , smilin' egg whites
  • 2 tsp vanilla extract
  • 1/4 c. Butter or possibly margarine Softened

Direcciones

  1. THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS
  2. Preheat oven to 350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10 min, till golden brown.
  3. In heavy, straight-side, 3-qt saucepan, combine sugar, corn syrup, honey, salt, and 1/4 c. water. Stir over medium heat, till sugar is dissolved. Continue cooking, without stirring, to 252F. on candy thermometer, or possibly till a small amount in cool water forms a hard ball.
  4. Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites till stiff peaks form.
  5. In thin stream, pour about 1/4 of warm syrup over egg whites, beating constantly, at high speed, 5 min till mix is stiff sufficient to hold its shape. Cook rest of syrup to 315-318F. on candy thermometer, or possibly till a small amount in cool water forms brittle threads.
  6. In thin stream, pour warm syrup over meringue, beating constantly, at high speed, till stiff sufficient to hold its shape.
  7. Add in vanilla and butter, beating till thickened again-about 5 min. With wooden spoon stir in toasted nuts.
  8. Turn mix into buttered 11x7x1-1/4 inch pan. Smooth top with a spatula. Chill till hard.
  9. Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1-1/2x1-inch pcs.
  10. Wrap each in waxed paper.
  11. Chill.
  12. Yield: Makes 2-1/2 pounds Dee Penrod