dinsdag, juni 01, 2004
Honey Nougat
...and this was the surprise for today. I can't stay away from these AT ALL.
1 cup of honey
2 stiffly beaten egg whites
1 cup blanched almonds
1/2 cup roasted hazelnuts & pecans
1. ***Nuts must be kept warm. You can use any mixture of nuts. Cover the nuts with foil to keep them warm.
2. Put honey in saucepan and place over medium heat. Stir with wooden spoon til boils. remove from heat and stir until honey thins to consistency of pancake syrup.
3. Stir in egg whites and return to heat. Keep stirring!
4. Continue cooking until it reaches a toffee-like colour and consistency. (hard ball stage)
5. Stir in nuts and mix well.
6. Spread mixture into greased pan. Cool and cut into 1" squares.
1 cup of honey
2 stiffly beaten egg whites
1 cup blanched almonds
1/2 cup roasted hazelnuts & pecans
1. ***Nuts must be kept warm. You can use any mixture of nuts. Cover the nuts with foil to keep them warm.
2. Put honey in saucepan and place over medium heat. Stir with wooden spoon til boils. remove from heat and stir until honey thins to consistency of pancake syrup.
3. Stir in egg whites and return to heat. Keep stirring!
4. Continue cooking until it reaches a toffee-like colour and consistency. (hard ball stage)
5. Stir in nuts and mix well.
6. Spread mixture into greased pan. Cool and cut into 1" squares.
