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MAMY NUGAT (MOTHER'S NOUGAT)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Candies Ethnic
Holiday
Amount Measure Ingredient -- Preparation Method
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6 14-Inch Square Wafers Or
-Tortenboden
1/2 c -- Water
1 c Sugar
1 c Honey
6 lg Egg Whites
1 t Cream Of Tartar
2 tb Powdered Sugar
1 lb Shelled Walnuts
1 tb Vanilla Extract
Cook the water and sugar, in a heavy bottomed 2-quart
saucepan, until the syrup moves away from the bottom.
Add the honey and cook down by a third. Whip the egg
whites until soft peaks form and add the cream of
tartar. Gradually add the powdered sugar and beat
until stiff peaks form, then add by spoonfuls to the
honey mixture. Transfer the mixture to a double
boiler and cook, stirring constantly, for 15 to 20
minutes, until it cooks down a bit. Beat until the
mixture looks "dry". Stir in the chopped nuts and
cool. On a work surface covered with waxed paper,
spread a wafer with 1/4 of the honey mixture about 3/4
of an inch thick. Cover with a second wafer and press
down evenly. Spread another fourth of the honey
mixture on the second wafer and top with a third
wafer. Repeat to make a second nougat. Wrap each one
tightly in heavy foil and refrigerate overnight. Trim
off the edges and cut into 3/4-inch strips, then cut
each strip diagonally into 2 1/2-inch pieces.
Serve with tea.
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