Catalan Nougat (Turron De Agramunt)

---------- Recipe via Meal-Master (tm) v8.04

Title: CATALAN NOUGAT (TURRON DE AGRAMUNT)
Categories: Candies, Holiday, Spanish
Yield: 1 Pound

------------------------NORMA WRENN------------------------
1 1/3 c Honey
2 Egg whites; stiffly beaten
1/2 lb Almonds; blanched; peeled
-kept warm
3 1/2 oz Hazelnuts; roasted; peeled
Kept warm (about 3/4 cup)
Edible rice paper

Put the honey in a heavy saucepan and place over
medium heat. Stir it with a wooden spoon and when the
honey begins to boil, remove the pan from the heat.
Continue stirring until the honey thins to the
consistency of pancake syrup. Stir in the egg whites
and return the mixture to the heat; continue cooking
until it reaches a toffee-like consistency (hard-ball
stage). Stir in the nuts and mix well.

Spread the mixture in a jelly-roll pan lined with
edible rice paper. Cover with a second sheet of rice
paper and weight the top. Let it cool, then cut the
nougat into 1-inch squares.

When making nougat, the nuts should be warm. Cover
freshly peeled nuts with foil to retain the warmth
they gained in blanching or roasting; wrap previously
peeled nuts in foil and warm them in a 200-degree F.
oven for 15 minutes.

Source: Time-Life Books - The Good Cook: Candy

From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

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