Italian Nougat

Yield: 2-½ pounds

Nougats are much more popular in Europe than they are in the US. In the southern countries (Spain, Italy, Greece, etc.) you can find bars of nougat for sale everywhere. Some is soft and chewy while others are firm and crisp. Each country seems to have its own variation, often defined by the types of nuts used. For a slightly different nougat, try the Greek nougat as well.

These nougats are quite firm and very chewy, while the roasted nuts are crisp and add a wonderful flavor. You can use all almonds if desired.

1 cup blanched filberts 4 ounces 115 grams 2 cups blanched whole almonds 8 ounces 225 grams               2 cups sugar (caster)                   14 ounces 400 grams 1 cup light corn syrup (golden syrup)     250 ml ½ cup honey     125 ml ¼ tsp salt                                                  1.2 ml ½ cup water     125 ml               2 large egg whites         2 tsp vanilla extract     10 ml ¼ cup butter or margarine, softened 2 ounces 55 grams

Preheat oven to 350°F [175°C]. degrees.  Spread filberts and almonds on cookie sheet.
Toast in oven 10 minutes, until golden.

In heavy, straight-side, 3-quart saucepan, combine sugar, corn syrup, honey, salt, and water.
Stir over medium heat, until sugar is dissolved.
Continue cooking, without stirring, to 252°F  [122°C]. on candy thermometer, or until a small amount in cold water forms a hard ball.

Meanwhile, in large (4 quart minimum) bowl of electric mixer (stand mixer is best), at high speed, beat egg whites until stiff peaks form. You can wait until the cooked mixture is about 140°F [160°C] before starting.
In thin stream, pour about ½ of hot syrup over egg whites, beating constantly, at high speed,
5 minutes until mixture is stiff enough to hold its shape. (You can also stop the mixer, pour 3 to 4 tablespoons of syrup in at a time, then beat until incorporated, repeating until you have used ½ of the syrup - this often is much easier and less messy than trying to pour in a steady stream).

Cook the rest of the syrup to 315°-318°F  [155°C]. on candy thermometer, or until a small amount in cold water forms brittle threads.
In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape.

Add vanilla and butter, beating until thickened again--about 5 minutes. With wooden spoon stir in toasted nuts.

Turn mixture into buttered 7” x 11” x 1½” [18 cm x 28 cm x 4 cm] pan.
Smooth top with a spatula. Refrigerate until firm.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1½”x1” [4 cm x 2.5 cm] pieces.
Wrap each in waxed paper. Refrigerate.

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