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    • Almond Nougat Candy

      This delicious chewy nougat candy is inspired by the amazing flavors of Torrone, an Italian candy traditionally made with honey, almonds and eggs. This version is made with slightly less expensive ingredients, but offers a delectable flavor!

      Before you begin, we highly recommend you test the accuracy of your candy thermometer.

      You'll Need:


      MAZETTA MIXTURE
      3 egg whites
      1-1/2 cups Sugar
      1-1/4 cups light corn syrup
      1/4 cup water

      ALMOND MIXTURE:
      3 cups Sugar
      3 cups light corn syrup
      1/2 cup butter, melted
      4 teaspoons vanilla extract
      3 cups slivered almonds, toasted
      1 teaspoon salt

      Generously Butter a large Pan (15"x 10" x 1") and a Large Heavy bowl, set aside nearby.

      Using a Mixer (hand or stand!) beat egg whites until stiff peaks form and whites are glossy. Combine the sugar, corn syrup and water in a heavy saucepan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a full boil, then stop stirring and allow it to boil (it'll take about 10 minutes) until the candy thermometer reaches 238 (soft ball stage), remove from heat.

      With mixer running on low carefully and very slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. The mixture will start to lose its gloss. Transfer the mixture to the buttered bowl.

      Next, prepare the almond mixture. Combine the sugar and corn syrup in a heavy saucepan over medium heat. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275 (soft-crack stage), (approximately 15 minutes longer). Remove from heat, Pour over mixture in bowl (do not scrape saucepan).
      Using a large wooden spoon, stir until blended. Add melted butter and vanilla gradually into the almond mixture, stirring until blended. Stir in almonds and salt until blended. Transfer to prepared pan and spread until smooth.

      Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic wrap or waxed paper if desired. Yield: about 5-1/2 pounds.



      Can Stock Photo Inc. / margouillat
      Comments 1 Comment
      1. JennyGremm's Avatar
        JennyGremm -
        I am SO going to make this for Christmas!!!


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