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.
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
|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|