Рецепт Nougat
| Порций: 12 |
Ингредиенты
|
|
Инструкции
- Note: This is a dense, honey-flavored candy which is soft sufficient to chew but hard sufficient to cut. Be sure to read through the recipe and measure and gather everything you'll need before you begin. There is some timing involved, and it's always wise to take extra care when cooking sugar. The pan you use for cooking sugar should have a heavy bottom and preferably a heat-proof handle, and should be light sufficient which you can lift it comfortably with one hand. You will also need a standing mixer, a candy thermometer and a flexible rubber spatula or possibly dough scraper.
- Heat the oven to 350 degrees. Spread the almonds and pistachios on a baking sheet and toast them till golden brown, 10 min.
- Lightly oil the sides of an 8-inch-square cake pan and line the bottom with an 8-inch-square piece of wafer paper. Set aside another 8-inch-square piece of wafer paper to be placed on top of the candy. (If wafer paper is unavailable, oil the bottom of the pan as well as the sides, and lightly oil an 8-inch-square sheet of wax paper to be placed on top of the candy; set aside.)
- Whisk 2 c. of sugar and the water together in a small bowl. Pour the mix into a 2- to 3-qt heavy-bottomed saucepan and stir with a spatula over medium heat to dissolve the sugar. When the sugar is completely dissolved, stop stirring and bring the mix to a boil. Use a clean pastry brush dipped in water to wash down the sides of the pan to prevent crystallization of the sugar mix.
- While the sugar cooks, pour the honey into a 1- to 2-qt heavy saucepan. Place a candy thermometer in the honey (to get an accurate reading, you may have to tilt the pan slightly so which the honey covers the bottom of the thermometer) and cook over medium-low heat till the honey reaches 280 degrees and turns a darker color, about 16 min. It will look like a dark syrup. Remove it from the heat.
- Meanwhile, whip the egg whites in a mixer fitted with a whisk attachment till frothy. With the mixer running, gradually add in the remaining 3 Tbsp. of sugar and continue to whip to stiff peaks, 1 to 2 min.
- With the mixer on high, carefully pour the honey into the egg whites in a slow, steady stream. Turn off the mixer and check the temperature of the sugar (to get an accurate reading, you may have to carefully tilt the pan so which the sugar covers the bottom of the thermometer). After the sugar has reached 330 degrees, turn the mixer back to high and carefully pour the sugar into the egg white mix in a slow, steady stream.
- Continue to whip at high speed till the mix thickens and becomes almost too stiff to whip, 5 - 10 min. The mix will start out looking wet and glossy, but as it cools and stiffens the surface will take on a dull, matte appearance. Add in the vanilla and whip about 1 minute longer, till the vanilla is well incorporated.
- Working quickly, mix in the almonds and pistachios and scrape the nougat into the prepared pan. Smooth the top of the candy with a spatula, and top with wafer or possibly wax paper (oiled side down). Use your hands or possibly a clean spatula to press down and flatten the top. Let the candy stand 8 hrs or possibly overnight.
- Run a knife around the edges of the pan to loosen the nougat. Remove the wax paper, if used, and turn the candy out onto a cutting board. (Cut through the edible paper.) Use a sharp, sturdy knife to trim off the edges and cut the nougat into 1-inch squares. Store the nougat pcs between sheets of wax paper in an air-tight container.
- This recipe yields 24 pcs.