Cuisine: Italian
Author: Epicurus.com Kitchens
- 1 Cup hazelnuts
- 1 Cup sugar
- 1/2 Cup water
- 3/4 Cup honey
- 1 egg white
- Toast hazelnuts in moderate oven on oven tray for 10 minutes. While nuts are warm, rub skins off using a clean tea-towel.
- Place sugar and water in small saucepan, stir over low heat until sugar is dissolved. Cook syrup, without stirring, until it reaches 140 degrees C. when tested with a candy thermometer or until syrup reaches soft crack stage.
- Stir honey into syrup and return to the boil until temperature is 140 degrees when tested with a candy thermometer or until syrup reaches soft crack stage.
- Beat egg white until stiff peaks form; continue to beat egg white while adding the hot syrup in a thin stream. Beat mixture constantly until it thickens and becomes stiff.
- Fold through hazelnuts; pour into lightly greased 8-inch heat-resistant square pan.
- Allow to cool and set overnight. Cut into bars and then squares using a wet knife.
- Wrap each piece of nougat in cellophane; refrigerate until required.
If you prefer, Almonds may be substituted for hazelnuts or mixed together to make this confection.
Chop cooled honey nougat and use as a topping or ingredient in ice cream, or as a garnish for cakes or cookies.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/honey-nougat/5790/
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