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Print this Recipe    ITALIAN NOUGAT

1 cup blanched hazelnuts
2 (4 1/2 oz) pkgs blanched whole almonds
2 cups white sugar
1 cup light corn syrup
1/2 cup fresh honey
1/4 tsp salt
2 egg whites
2 tsp vanilla extract
1/4 cup butter or margarine, softened

Preheat oven to 350F. degrees. Spread hazelnuts and almonds on
cookie sheet. Toast in oven 10 minutes, until golden. In heavy,
straight-side, 3-quart saucepan, combine sugar, corn syrup, honey,
salt, and 1/4 cup water. Stir over medium heat, until sugar is
dissolved. Continue cooking, without stirring, to 252F. on candy
thermometer, or until a small amount in cold water forms a hard
ball. Meanwhile, in large bowl of electric mixer, at high speed,
beat egg whites until stiff peaks form. In thin stream, pour about
1/4 of hot syrup over egg whites, beating constantly, at high speed,
5 minutes until mixture is stiff enough to hold its shape.

Cook rest of syrup to 315-318F. on candy thermometer, or until a
small amount in cold water forms brittle threads. In thin stream,
pour hot syrup over meringue, beating constantly, at high speed,
until stiff enough to hold its shape. Add vanilla and butter,
beating until thickened again--about 5 minutes. With wooden spoon
stir in toasted nuts. Turn mixture into buttered 11x7x1-1/4 inch
pan. Smooth top with a spatula. Refrigerate until firm. Loosen
edge of candy all around, turn out in large block. With sharp knife,
cut into 1-1/2x1-inch pieces. Wrap each in waxed paper. Refrigerate.
Yield: Makes 2-1/2 pounds


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9 of 12 people found the following review helpful:
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$5,000 recipe, December 26, 2004 - 03:42 PM
Reviewer: Anonymous from nyc
This stuff came out incredibly goopy and sticky. It never solidified adequately to eat normally. I was hoping this would emulate the airy, delectable nougat made at Rocco's Pastry shop in NYC. But while the taste was close (sugar, sugar, sugar! divine nuts 'n honey!) the texture never gelled properly. I could tell I was doomed when I added the candy mix to the whipped egg whites: No amount of mixing would make this stuff solidify. I couldn't bring myself to throw it out so I kept it in the freezer on cookie sheets and broke off little bits when I wanted a fix. (And I must admit that the stuff still tasted great.) Then one of those bits wound up breaking my crown, which meant I needed my two front teeth redone (the other one had to get a veneer to match). That's why I call this my $5,000 recipe.

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