Recipe - Italian Nougat

1 cup Blanched filberts
2 (4One half oz) pkg blanched
Whole almonds
2 cup Table sugar
1 cup Light corn syrup
One half cup Fresh honey
One fourth Teaspoon salt
2 Whole; smilin' egg whites
2 Teaspoons vanilla extract
One fourth cup Butter or margarine
Softened

THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven
to 350F. degrees. Spread filberts and almonds on cookie sheet. Toast in
oven 10 minutes, until golden. 2. In heavy, straightside, 3quart
saucepan, combine sugar, corn syrup, honey, salt, and One fourth cup water. Stir
over medium heat, until sugar is dissolved. Continue cooking, without
stirring, to 252F. on candy thermometer, or until a small amount in cold
water forms a hard ball. 3. Meanwhile, in large bowl of electric mixer, at
high speed, beat egg whites until stiff peaks form. 4. In thin stream, pour
about One fourth of hot syrup over egg whites, beating constantly, at high speed,
5 minutes until mixture is stiff enough to hold its shape. Cook rest of
syrup to 315318F. on candy thermometer, or until a small amount in cold
water forms brittle threads. 5. In thin stream, pour hot syrup over
meringue, beating constantly, at high speed, until stiff enough to hold its
shape. 6. Add vanilla and butter, beating until thickened againabout 5
minutes. With wooden spoon stir in toasted nuts. 7. Turn mixture into
buttered 11x7x1One fourth inch pan. Smooth top with a spatula. Refrigerate until
firm. 8. Loosen edge of candy all around; turn out in large block. With
sharp knife, cut into 11/2x1inch pieces. 9. Wrap each in waxed paper.
Refrigerate. Yield: Makes 2One half pounds Dee Penrod
Posted to EATL Digest 15 Sep 96

Date: Mon, 16 Sep 1996 04:14:16 0500

From: LD Goss ldgoss@METRONET.COM