Safe to say this is recipe that I did not think of while in the heat of the desert back in July.
In my quest to add something different to this year's baking I decided to try this recipe for French Almond Nougat. I remember having nougat that we used to buy at the local Woolco store out of the Brach's candy bins. It was good but it was so long ago I really can not remember clearly. I figured a recipe from the BIG M would be just the thing. I found the recipe, from Martha Stewart, here.
I used:
8 Large Egg Whites
9 Cups of Light Corn Syrup
8 Cups of Sugar
16 Tablespoons of Butter
2 Tablespoons Vanilla Extract - Tahitian works well here as it will not be cooked
2 teaspoons of Salt
14 Cups of Raw Whole Almonds
I ran into a problem wrapping the finished nougat up. Each piece has to be fully contained. I ended up using cut strips of parchment paper twisted at both ends. My initial trial of using waxed paper with the ends open ended in a massive failure!
The nougat was well received citing one recipient ``it was like an orgasm wrapped in paper``.
This one is a keeper!!
 |
| French Almond Nougat - Final cutting and wrapping |
Chicago Metallic Square Pans
All Clad 4 Quart Sauce Pan
All Clad 3 Quart Sauce Pan
Kitchen Aid 6 Quart Mixer
Nielson & Massey Tahitian Vanilla
Thank you for reading my 50th post!
 |
| French Almond Nougat - Preparing the pans |
 |
| French Almond Nougat - Melted butter and Tahitian Vanilla |
 |
| French Almond Nougat - Making the sugar syrups |
 |
| French Almond Nougat - Heating up |
 |
| French Almond Nougat - Just about at temperature |
 |
| French Almond Nougat - Beating the egg whites and first sugar syrup for the mazetta |
 |
| French Almond Nougat - Adding the Whole Almonds |
 |
| French Almond Nougat - Getting it into the pan |
 |
| French Almond Nougat - Very sticky! |
 |
| French Almond Nougat - Smoothed out and ready to cool for a few hours |
 |
| French Almond Nougat - Cutting into serving size |