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Island Nougat Ingredients
Roast nuts in shallow pan in preheated oven at 350° F for 10 minutes. Combine sugar, corn syrup, water and cream of tartar in a deep sauce pot. Stir gently over medium heat until sugar dissolves and bring to a boil. After it comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a clean brush to remove sugar crystals. Continue cooking on medium - high heat to 272° F on jelly thermometer. Remove from heat. In separate pot heat honey to boil. Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl. Add a small amount of honey at first in a thin stream, very slowly. Beat in vanilla and continue adding remaining honey and then syrup. Beat until batch thickens and beater slows down. Add nuts and blend in. Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour over it or lay rice wafer over bottom. Pour out the nougat. Dust top with more rice flour or thin rice wafer; let stand overnight to set. Cut into rectangular pieces about 3/4 to 1 inch thick and wrap individually in heavy wax paper. Note: |
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