Side Pannel
Italian Nougat
Ingredients List
- 1 c Blanched filberts
- 2 (4--1/2 oz) pkg blanched
- Whole almonds
- 2 c Table sugar
- 1 c Light corn syrup
- 1/2 c Fresh honey
- 1/4 Teaspoon salt
- 2 Whole; smilin' egg whites
- 2 Teaspoons vanilla extract
- 1/4 c Butter or margarine
- Softened
Directions
THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven
to 350F. degrees. Spread filberts and almonds on cookie sheet. Toast in
oven 10 minutes, until golden. 2. 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. 3. Meanwhile, in large bowl of electric mixer, at
high speed, beat egg whites until stiff peaks form. 4. 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. 5. In thin stream, pour hot syrup over
meringue, beating constantly, at high speed, until stiff enough to hold its
shape. 6. Add vanilla and butter, beating until thickened againabout 5
minutes. With wooden spoon stir in toasted nuts. 7. Turn mixture into
buttered 11x7x1-1/4 inch pan. Smooth top with a spatula. Refrigerate until
firm. 8. Loosen edge of candy all around; turn out in large block. With
sharp knife, cut into 1-1/2x1-inch pieces. 9. Wrap each in waxed paper.
Refrigerate. Yield: Makes 2-1/2 pounds Dee Penrod
to 350F. degrees. Spread filberts and almonds on cookie sheet. Toast in
oven 10 minutes, until golden. 2. 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. 3. Meanwhile, in large bowl of electric mixer, at
high speed, beat egg whites until stiff peaks form. 4. 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. 5. In thin stream, pour hot syrup over
meringue, beating constantly, at high speed, until stiff enough to hold its
shape. 6. Add vanilla and butter, beating until thickened againabout 5
minutes. With wooden spoon stir in toasted nuts. 7. Turn mixture into
buttered 11x7x1-1/4 inch pan. Smooth top with a spatula. Refrigerate until
firm. 8. Loosen edge of candy all around; turn out in large block. With
sharp knife, cut into 1-1/2x1-inch pieces. 9. Wrap each in waxed paper.
Refrigerate. Yield: Makes 2-1/2 pounds Dee Penrod
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