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Sicilian
Nougat
- 3/4 granulated sugar
2 tablespoons water
2/3 cup light corn syrup
1/2 cup egg whites (about 4 large) at room temperature
- 2 cups light corn syrup
2 cups granulated sugar
- 4 tablespoons butter,
cut into small chunks
2 cup whole blanched almonds
1 cup pistachio nuts, shelled and skinned
1 cup chopped dried cherries
- Pick a dry day for this
recipe. Blend the 3/4 cup sugar, the 2 tablespoons water and
the 2/3 cup light corn syrup in a heavy two-quart saucepan until
mixture boils. Cover and cook about 3 minutes until the steam
has washed down any crystals which may have formed on the sides
of the pan. Cook uncovered over medium heat, without stirring,
to the soft-ball stage, 234°F (110°C). Remove pan from
heat and let stand while you beat the egg whites in a stand-up
mixer until very stiff.
- Add the hot syrup gradually
to the whites, continuing to beat at least five minutes until
the mass thickens. Blend the 2 cups corn syrup and 2 cups sugar
in a heavy 2 quart pan and stir over low heat to boiling point.
Cover again for 3 minutes, then uncover and boil rapidly, without
stirring, to just under the hard-crack stage, about 285°F
(140°C). Remove from heat and let stand until syrup stops
bubbling. Now pour the second mixture into the first and beat
until well combined.
- Beat in the butter, and
add the almonds, pistachio nuts and chopped cherries. Pour into
a half sheet pan lined with parchment paper or dusted with confectioners'
sugar and allow to stand for twelve hours. If hard to remove
from pan, release sides with a knife. Then hold bottom of pan
briefly over heat and reverse the block onto a board for slicing.
Slice into 1/2-inch squares. Wrap tightly in plastic wrap and
store at room temperature.
Makes a 100 pieces.
Recipe provided courtesy of The Sugar Association,
Inc.
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