Italian Nougat
By: Anonymous
Published: Thursday, December 17, 2009 - 12:29am

Ingredients




1 cup Blanched filberts
2 (4--1/2 oz) pkg blanched
Whole almonds
2 cups Table sugar
1 cup Light corn syrup
1/2 cup Fresh honey
1/4 teaspoon salt
2 whl , smilin' egg whites
2 teaspoons vanilla extract
1/4 cup Butter or margarine
Softened

Preparation

1 THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 2 1. Preheat oven to 350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10 minutes, until golden. 3 2. In heavy, straight-side, 3-quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 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. 4 3. Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. 5 4. In thin stream, pour about 1/4 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 315-318F. on candy thermometer, or until a small amount in cold water forms brittle threads. 6 5. In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. 7 6. Add vanilla and butter, beating until thickened again-about 5 minutes. With wooden spoon stir in toasted nuts. 8 7. Turn mixture into buttered 11x7x1-1/4 inch pan. Smooth top with a spatula. Refrigerate until firm. 9 8. Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1-1/2x1-inch pieces. 10 9. Wrap each in waxed paper. 11 Refrigerate. 12 Yield: Makes 2-1/2 pounds Dee Penrod