Side Pannel
Italian Nougat Candy
Italian Nougat Candy
- Recipe Submitted by Cobb on 11/23/2014
Category: Kids, Desserts
Ingredients List
- 1 1/2 cups good-quality honey
- 3 cups peeled almonds
- 1 1/2 cups hazelnuts
- 1 1/4 cups sugar
- 3 egg whites
- 1 lemon
- 1/2 orange rind, grated
Directions
Pour the honey into a double boiler and simmer for 11/2 hours, stirring repeatedly with a wooden spoon.
Toast the hazelnuts and almonds in the oven until golden brown, about 15 minutes. Remove and transfer to a bowl. 10 minutes before the honey is ready, put the sugar into a small pan with 6 to 8 tablespoons of water and cook until it caramelizes.
Beat the egg whites until a small teaspoon will stand up on its own in the center””and then slowly fold them into the honey. Mix well for 5 minutes. Add the caramelized sugar and mix again.
Add almonds, hazelnuts, grated lemon and orange rinds; mix well for a couple of minutes. Pour the entire mixture into a rectangular low baking mold or Pyrex pan lined with paper-thin wafers (“hosts”)””called “ostie” and easily found in Italy, but perhaps requiring a bit more effort in the US. Otherwise, rice paper or buttered baking paper will also work. Cover with wafers or rice/baking paper. Press and level the mixture with a metal spatula.
Toast the hazelnuts and almonds in the oven until golden brown, about 15 minutes. Remove and transfer to a bowl. 10 minutes before the honey is ready, put the sugar into a small pan with 6 to 8 tablespoons of water and cook until it caramelizes.
Beat the egg whites until a small teaspoon will stand up on its own in the center””and then slowly fold them into the honey. Mix well for 5 minutes. Add the caramelized sugar and mix again.
Add almonds, hazelnuts, grated lemon and orange rinds; mix well for a couple of minutes. Pour the entire mixture into a rectangular low baking mold or Pyrex pan lined with paper-thin wafers (“hosts”)””called “ostie” and easily found in Italy, but perhaps requiring a bit more effort in the US. Otherwise, rice paper or buttered baking paper will also work. Cover with wafers or rice/baking paper. Press and level the mixture with a metal spatula.
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