Nougat

"I found this on http://www.cooksrecipes.com/. I think it would be fun to make for Christmas presents so I'm "keeping it safe" here."
 
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Ready In:
48hrs 30mins
Ingredients:
9
Yields:
1 1/2 pounds
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ingredients

  • 1 12 cups light corn syrup
  • 2 cups granulated sugar
  • 14 teaspoon salt
  • 14 cup water
  • 2 large egg whites
  • 12 teaspoon almond extract
  • food coloring (optional)
  • 14 cup butter, softened
  • 1 cup coarsely chopped toasted almond, I'm not a big fan of nuts (optional)
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directions

  • Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
  • Mix first 4 ingredients in heavy saucepan.
  • Stir over medium heat until sugar is dissolved.
  • Then cook without stirring, to 250 degrees F, or until a small amount of the mixture dropped in cold water forms a hard ball.
  • In a large mixing bowl, beat egg whites until stiff.
  • Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside.
  • Cook remaining syrup to 300 degrees F, or until a small amount of mixture separates into hard and brittle threads when dropped in cold water.
  • Gradually pour remaining syrup mixture into first mixture while continuing to beat with electric mixer.
  • Add extract (and food coloring if desired).
  • Beat in butter and continue beating until very thick and satiny.
  • Stir in almonds.
  • Press into prepared pan, smoothing top, then let stand at room temperature until firm.
  • Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces.
  • Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.

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RECIPE SUBMITTED BY

I love to bake, especially when I can try different flavors and unusual combinatins. Someday I'd love to own a bakery, but for now I'm still just experimenting.
 
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