Delicious and festive, chewy white nougat loaded with whole almonds, pistachios and chopped dried cherries.
3/4 granulated sugar
2 tablespoons water
2/3 cup light corn syrup
1/2 cup egg whites (about 4 large) at room temperature
2 cups light corn syrup
2 cups granulated sugar
4 tablespoons butter, cut into small chunks
2 cup whole blanched almonds
1 cup pistachio nuts, shelled and skinned
1 cup chopped dried cherries
- Pick a dry day for this recipe. Blend the 3/4 cup sugar, the 2 tablespoons water and the 2/3 cup light corn syrup in a heavy two-quart saucepan until mixture boils. Cover and cook about 3 minutes until the steam has washed down any crystals which may have formed on the sides of the pan. Cook uncovered over medium heat, without stirring, to the soft-ball stage, 234°F (110°C). Remove pan from heat and let stand while you beat the egg whites in a stand-up mixer until very stiff.
- Add the hot syrup gradually to the whites, continuing to beat at least five minutes until the mass thickens. Blend the 2 cups corn syrup and 2 cups sugar in a heavy 2 quart pan and stir over low heat to boiling point. Cover again for 3 minutes, then uncover and boil rapidly, without stirring, to just under the hard-crack stage, about 285°F (140°C). Remove from heat and let stand until syrup stops bubbling. Now pour the second mixture into the first and beat until well combined.
- Beat in the butter, and add the almonds, pistachio nuts and chopped cherries. Pour into a half sheet pan lined with parchment paper or dusted with confectioners' sugar and allow to stand for twelve hours. If hard to remove from pan, release sides with a knife. Then hold bottom of pan briefly over heat and reverse the block onto a board for slicing. Slice into 1/2-inch squares. Wrap tightly in plastic wrap and store at room temperature.
Makes about 100 pieces.
Recipe provided courtesy of The Sugar Association, Inc.