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Italian Nougat Candy

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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


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.

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