MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chewy Almond Nougat
Categories: Candy, Nuts, Snacks
Yield: 50 Pieces

3 lg Egg whites
1 1/2 c Sugar
1 1/4 c Light corn syrup
1/4 c Water

MMMMM-----------------------ALMOND MIXURE----------------------------
3 c Sugar
3 c Light corn syrup
1/2 c Butter, melted
4 ts Vanilla extract
3 c Slivered almonds; toasted
1 ts Salt

Heavily butter a 15" x 10" x 1" pan; set aside. Heavily
butter a large bowl; set aside. In a stand mixer, beat
egg whites until stiff peaks form. In a heavy saucepan
over medium heat, combine the sugar, corn syrup and
water. Cook and stir until sugar is dissolved and
mixture cones to a boil, about 10 minutes. (If sugar
crystals are present, cover and boil for 1-2 minutes to
allow steam to wash crystals down.) Cook, without
stirring, until a candy thermometer reads 238┬░ (soft
ball stage), about 6-8 minutes.

With mixer running carefully and slowly add hot liquid
in a steady stream over egg whites. Beat 10 minutes
longer or until mixture holds its shape and is lukewarm.
(Mixture will be beginning to lose its gloss.) Transfer
to prepared bowl.

For almond mixture, in a large heavy saucepan over
medium heat, combine sugar and corn syrup. Cook and stir
until sugar is dissolved and mixture comes to a boil,
about 15 minutes. (If sugar crystals are present, cover
and boil for 1-2 minutes to allow steam to wash crystals
down.)

With a clean spoon, cook and stir over medium-high heat
until a candy thermometer reads 275┬║F/135┬║C (soft-crack
stage), about 15 minutes longer.

Pour over mixture in bowl (do not scrape saucepan). With
a large wooden spoon, stir until blended. Combine butter
and vanilla; gradually add to almond mixture until
blended. Stir in almonds and salt until blended.

Transfer to prepared pan. Let stand at room temperature
for several hours or until firm. Cut into squares. Wrap
in plastic or waxed paper if desired.

Makes: about 5-1/2 pounds

Vera Kramer, Jenera, Ohio

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Torrone (Italian Nougat)
Categories: Nuts, Citrus, Candy, Snacks
Yield: 48 servings

3 lg Egg whites; room temp
1 pn Salt
2 c + 1/4 c granulated sugar
2 c Honey
2 c Blanched whole almonds;
- lightly toasted
1 c Shelled pistachios
2 ts Orange or lemon zest; fine
- grated
1 ts Vanilla extract
Cornstarch; for dusting

Grease a 9" X 13" (23 X 32-cm) pan and line it with
parchment paper so that the paper comes up the sides.

Whip the egg whites in a stand mixer fitted with the
whip attachment with the salt until foamy and then
gradually add 1/4 cup (50 g) of sugar until the whites
hold a soft peak when the beater is lifted.

In a large saucepot, bring the remaining 2 cups (400 g)
of sugar and the honey to a boil over high heat while
stirring constantly. Keep stirring and use a candy
thermometer to gauge when the sugar reaches 280ºF/138ºC,
at which point stop stirring (the sugar will no longer
be at risk to boil over) and continue boiling until the
sugar reaches 315ºF/157ºC - this takes about 4 minutes
from when it hits 280ºF/138ºC. Remove the pot from the
heat and stir it until it cools to about 300ºF/149ºC),
1 - 2 minutes.

Turn on the mixer to high speed and carefully pour the
hot sugar down the inside of the mixer (this avoids
splatters) and continue to whip on high speed until the
meringue thickens and cools enough that it can be
touched, about 4 minutes. When you first add the sugar
the meringue will inflate, but then collapse a little as
it continues to whip.

Remove the bowl from the mixer and stir in the almonds,
pistachios, zest and vanilla by hand. Work quickly to
scoop and spread the torrone into the prepared pan,
using hands dusted with cornstarch, press this evenly
into the pan and let it cool completely (3 hours) before
slicing.

To slice, tip the torrone onto a cutting board, peel
away the parchment paper and dust the torrone liberally
with cornstarch. Use an oiled knife (wiped with
vegetable oil or cooking spray) to cut the torrone into
bite size pieces.

NOTES: The torrone should be stored in a single layer--
if stacked it will stick and squish.

While normal caramel should not be stirred as it cooks,
the torrone sugar must be stirred as it begins to cook
so that they honey doesn't boil over.

YIELDS: 48 servings

RECIPE FROM: https://www.foodnetwork.ca

Uncle Dirty Dave's Archives

Ingredient Substitution Guide

MMMMM

... Climate: what we expect. Weather: what we get.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Torrone (Italian Nougat)
Categories: Nuts, Citrus, Candy, Snacks
Yield: 48 servings

3 lg Egg whites; room temp
1 pn Salt
2 c + 1/4 c granulated sugar
2 c Honey
2 c Blanched whole almonds;
- lightly toasted
1 c Shelled pistachios
2 ts Orange or lemon zest; fine
- grated
1 ts Vanilla extract
Cornstarch; for dusting

Grease a 9" X 13" (23 X 32-cm) pan and line it with
parchment paper so that the paper comes up the sides.

Whip the egg whites in a stand mixer fitted with the
whip attachment with the salt until foamy and then
gradually add 1/4 cup (50 g) of sugar until the whites
hold a soft peak when the beater is lifted.

In a large saucepot, bring the remaining 2 cups (400 g)
of sugar and the honey to a boil over high heat while
stirring constantly. Keep stirring and use a candy
thermometer to gauge when the sugar reaches 280oF/138oC,
at which point stop stirring (the sugar will no longer
be at risk to boil over) and continue boiling until the
sugar reaches 315oF/157oC - this takes about 4 minutes
from when it hits 280oF/138oC. Remove the pot from the
heat and stir it until it cools to about 300oF/149oC),
1 - 2 minutes.

Turn on the mixer to high speed and carefully pour the
hot sugar down the inside of the mixer (this avoids
splatters) and continue to whip on high speed until the
meringue thickens and cools enough that it can be
touched, about 4 minutes. When you first add the sugar
the meringue will inflate, but then collapse a little as
it continues to whip.

Remove the bowl from the mixer and stir in the almonds,
pistachios, zest and vanilla by hand. Work quickly to
scoop and spread the torrone into the prepared pan,
using hands dusted with cornstarch, press this evenly
into the pan and let it cool completely (3 hours) before
slicing.

To slice, tip the torrone onto a cutting board, peel
away the parchment paper and dust the torrone liberally
with cornstarch. Use an oiled knife (wiped with
vegetable oil or cooking spray) to cut the torrone into
bite size pieces.

NOTES: The torrone should be stored in a single layer--
if stacked it will stick and squish.

While normal caramel should not be stirred as it cooks,
the torrone sugar must be stirred as it begins to cook
so that they honey doesn't boil over.

YIELDS: 48 servings

RECIPE FROM: https://www.foodnetwork.ca

Uncle Dirty Dave's Archives

Ingredient Substitution Guide

MMMMM

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