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HONEY NOUGAT
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 c Hazelnuts
1 c Sugar
1/2 c Water
3/4 c Honey
1 Egg white
Toast hazelnuts in moderate oven on oven tray for 10
minutes. While nuts are warm, rub off skins 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 sweets 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 sweets 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 18 cm square pan. Allow to cool and
set overnight. Cut into bars using a wet knife. Wrap
each piece of nougat in cellophane; refrigerate until
required.
Makes about 20.
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