Chewy nougat loaded with toasted choppedalmonds and chopped candied cherries.
Recipe: Almond Nougat
1 1/2 cups light corn syrup 2 cups granulated sugar 1/4 teaspoon salt 1/4 cup water 2 large egg whites 1/2 teaspoon almond extract Red or green food coloring (optional) 1/4 cup butter, softened 1 cup toasted coarsely chopped almonds 1/4 cup chopped candied cherries
Line a 8 x 8 x 2-inch square baking panwith lightly buttered waxed paper or aluminum foil. Set aside.
Mix first 4 ingredients in heavy saucepan.Cook, stirring, until sugar is dissolved. Cook, without stirring,to 250°F (120°C) or until a small amount of the mixturedropped in cold water forms a hard ball.
In a large mixing bowl, beat egg whitesuntil stiff, but not dry. Gradually pour in 1/4 of the syrup mixture while continuing to beat withelectric mixer, until mixture holds its shape. Set aside.
Cook remaining syrup to 300°F (150°C)or until a small amount of mixture separates into hard and brittlethreads when dropped in cold water. Gradually pour remainingsyrup mixture into first mixture, while continuing to beat withelectric mixer, until mixture holds its shape.
Add extract and food coloring to tinta delicate shade. Beat in butter and continue beating until verythick and satiny. Stir in nuts and cherries.
Press into prepared pan, smoothing top.Let stand at room temperature until firm. Turn out of pan, peeloff waxed paper and cut in 1 1/2 x 1-inch pieces. Wrap each pieceindividually in waxed paper or plastic wrap. For best flavor,store several days in a cool place before serving.
Makes about 1 1/2 pounds candy.
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