Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (69 page)

History:

The first nougat was made in ancient Rome, Greece, or Persia. Nougat is most commonly found in southern Europe, especially Spain, where it is known as
turron
; in Italy, where it is called
torrone
; and in France, where it is
nougat
. Montelimar, France, is famous for its nougat. Nougat is also one of Provence’s 13 Desserts of Christmas traditionally served on Christmas Eve.

Serving Suggestions:

Bars of nougat are a festive addition to the Christmas table. Use a colorful mixture of nuts and dried fruits in the snowy white candy.

Candy-Making Notes:

This recipe is for classic Italian white nougat torrone, which is firm and chewy, and made with honey and nuts. The firmness of the nougat depends on how hot you allow the sugar to reach in step 5: below 300˚F for softer nougat, above 300˚F for firmer nougat. Be sure to whip the mixture until it is quite stiff and holds it shape.

Recipe:

1.
Line a 9-by-13-inch baking pan with a sheet of rice paper or parchment paper.

2.
In a stand mixer with the whisk attachment, beat the egg whites on high speed just until soft peaks form.

3.
In a saucepan, cook honey over medium heat until it comes to a boil.

4.
With the mixer on low, add honey. Continue
whipping on high speed until the mixture has formed stiff peaks.

5.
Combine the sugar, corn syrup, ½ cup water, and salt in a saucepan. Cook over medium heat, stirring occasionally, until it reaches a boil. Continue cooking until the mixture reaches 300°F, hard crack stage.

6.
With the mixer on low speed, slowly pour the hot sugar syrup into the egg whites. Mix until stiff and glossy, about 5 minutes.

7.
Mix in vanilla extract and butter. The mixture may appear to separate; continue whipping, and it will reincorporate.

8.
Remove mixer bowl from stand. Using a wooden spoon or rubber spatula, beat in the almonds.

9.
Spread out mixture into the baking pan. Place a second sheet of parchment or rice paper on top, and then flatten the nougat with a rolling pin.

10.
Let nougat set overnight. Cut into pieces with a well-oiled knife.

Yield:

About 36 pieces of nougat

Storage: