Tuesday, February 22, 2011

This never happens with mine....

Fight over cookies leads to arrest


The Associated Press

Wednesday, February 2, 2011

French Almond Nougat

French Almond Nougat

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
There were a couple of tools/ingredients that I used that I think made this recipe easier and better:
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!
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