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Sicilian Nougat recipe

Deliciously festive, chewy white nougatloaded with whole almonds, pistachios and chopped dried cherries.

Recipe: Sicilian Nougat

3/4 granulated sugar
2 tablespoons water
2/3 cup light corn syrup
1/2 cup egg whites (about 4 large) at room temperature2 cups light corn syrup
2 cups granulated sugar4 tablespoons butter, cut into small chunks
2 cup whole blanched almonds
1 cup pistachio nuts, shelled and skinned
1 cup chopped dried cherries

  • Pick a dry day for this recipe. Blendthe 3/4 cup sugar, the 2 tablespoons water and the 2/3 cup lightcorn syrup in a heavy two-quart saucepan until mixture boils.Cover and cook about 3 minutes until the steam has washed downany crystals which may have formed on the sides of the pan. Cookuncovered over medium heat, without stirring, to the soft-ballstage, 234°F (110°C). Remove pan from heat and let standwhile you beat the egg whites in a stand-up mixer until verystiff.
  • Add the hot syrup gradually to the whites,continuing to beat at least five minutes until the mass thickens.Blend the 2 cups corn syrup and 2 cups sugar in a heavy 2 quartpan and stir over low heat to boiling point. Cover again for3 minutes, then uncover and boil rapidly, without stirring, tojust under the hard-crack stage, about 285°F (140°C).Remove from heat and let stand until syrup stops bubbling. Nowpour the second mixture into the first and beat until well combined.
  • Beat in the butter, and add the almonds,pistachio nuts and chopped cherries. Pour into a half sheet panlined with parchment paper or dusted with confectioners’ sugarand allow to stand for twelve hours. If hard to remove from pan,release sides with a knife. Then hold bottom of pan briefly overheat and reverse the block onto a board for slicing. Slice into1/2-inch squares. Wrap tightly in plastic wrap and store at roomtemperature.

    Makes a 100 pieces.

    Recipe provided courtesy of The Sugar Association,Inc.

    Sicilian pasta recipe – Rick Stein's Mediterranean Escape – BBC

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