post from What Smells So Good?
on 06 January 2013 04:22:45 AM. © What Smells So Good?
This holiday season was the catch-all for recipes I always wanted to try and conquer. Bubble Sugar and Coffee Bean Brittle were two of them, along with a few other candy and bread recipes I still haven't gotten around to sharing (bad blogger!), Indian Pancake Syrup and those Vintage Speculaas. But when I found the nut-filled French-Italian nougat recipe in The Liddabit Sweets Candy Cookbook, it looked like something that would use up egg whites from the shortbreads we made and could be the star of my gift baskets - especially since so many recipients were European! Main Dishes:Desserts and Snacks:
Since I've been making a lot of candy this year, I was somewhat familiar with the process, and having done marshmallows in particular definitely helped. I made a few changes to the original recipe based on what I had in the house (i.e. not enough almonds, or corn syrup, and I wanted to play with the vanilla sugar I had). However, I was not prepared with how stiff the whipped mixture really gets - the direction to "stir the nuts" into the plain base was more like "try not to break your spatula / your arms", and (partially because I slightly overcooked the sugar syrup) cutting it was one of the hardest things either my mom or I had ever experienced. It was well received though, and made a ton so was perfect for gifts.
Would I make it again? Probably not. As much as people liked it, it was far too hard to work with and definitely too hard to cut on my own. But, the point is that I did try it, and I learned, and gosh darn it I conquered that mound of rock hard sugar!
This week?s Sunday Supper is all about trying something new, something that?s been on your bucket list but you have yet to tackle. I'm amazed at the wealth and variety of good eats on our bucket list! Some I hadn't even thought of ever making, until now!
Don't forget to join the #SundaySupper
conversation on Twitter this Sunday! We tweet throughout the day, with our weekly chat starting at 7:00PM EST. Simply follow the#SundaySupper
hashtag and include it in your tweets to join in the chat! We also have a fabulous #SundaySupper Pinterest board
for more fabulous recipes and food photos.Nut and Seed Nougat Makes about 64 chunksWafer paper
, for lining pan
Shortening or coconut oil
, for greasing
2 egg whites
1 tsp meringue powder
¼ tsp cream of tartar
½ cup vanilla sugar
2 ½ cups sugar
1 ½ cups honey
½ cup amber agave nectar
¾ cup clear corn syrup
½ tsp sea salt (I used pink Himalayan
5 tbsp water
1 tbsp pure vanilla extract
½ tsp almond extract
1 ½ cups whole almonds
1 cup whole hazelnuts
1 ½ cups pine nuts
½ cup sunflower seeds
½ cup pumpkin seeds
Amount Per Serving
- Line a 9x13" pan with wafer paper and grease the sides of the pan well.
- Combine egg whites, meringue powder and cream of tartar in the bowl of a stand mixer fitted with the whip.
- Beat whites until frothy, then stream in the vanilla sugar while beating until the mixture forms soft peaks. Set aside, but keep it in the mixer.
- Combine the regular sugar, honey, agave nectar, corn syrup, salt and water in a saucepan (at least 4-quart size).
- Bring to a boil, uncovered and without stirring.
- Cook until the syrup reaches 300°F / 149°C.
- Begin re-whipping the egg white mixture on medium speed, then wearing oven mitts (I suggest something like the Ove Glove or fingered silicone gloves) pour syrup over egg whites in a thin steady stream down the side of the bowl.
- Beat in vanilla and almond extract.
- Continue beating at high speed until mixture is stiff (about 5-10 minutes).
- Remove bowl from the mixer and immediately begin to work in the nuts and seeds.
- Turn into the pan and press out into an even layer (I used a bench scraper and a greased silicone spatula).
- Cool for 2 hours, then turn out onto a cutting board and chop into pieces with a very sturdy knife. Dust with cornstarch.
- Store in a cornstarch dusted, airtight container.
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 13.8 mg
Total Carbs: 23.0 g
Dietary Fiber: 0.9 g
Protein: 2.1 g
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