Recipe - Mamy Nugat (Mothers Nougat)

6 14Inch Square Wafers Or
Tortenboden
One half cup ;Water
1 cup Sugar
1 cup Honey
6 lg Egg Whites
1 teaspoon Cream Of Tartar
2 tablespoon Powdered Sugar
1 pound Shelled Walnuts
1 tablespoon Vanilla Extract

Cook the water and sugar, in a heavy bottomed 2quart saucepan, until the
syrup moves away from the bottom. Add the honey and cook down by a third.
Whip the egg whites until soft peaks form and add the cream of tartar.
Gradually add the powdered sugar and beat until stiff peaks form, then add
by spoonfuls to the honey mixture. Transfer the mixture to a double
boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks
down a bit. Beat until the mixture looks "dry". Stir in the chopped nuts
and cool. On a work surface covered with waxed paper, spread a wafer with
One fourth of the honey mixture about Three fourths of an inch thick. Cover with a second
wafer and press down evenly. Spread another fourth of the honey mixture
on the second wafer and top with a third wafer. Repeat to makd a second
nougat. Wrap each one tightly in heavy foil and refrigerate overnight.
Trim off the edges and cut into 3/4inch strips, then cut each strip
diagonally into 2 1/2inch pieces.

Serve with tea.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip