INGREDIENTS

INSTRUCTIONS

Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until
the syrup moves away from the bottom.  Add the honey and cook down by
a third. Whip the egg whites until soft peaks form and add the cream
of tartar. Gradually add the powdered sugar and beat until stiff  peaks
form, then add by spoonfuls to the honey mixture.  Transfer the
mixture to a double boiler and cook, stirring constantly, for 15 to  20
minutes, until it cooks down a bit.  Beat until the mixture looks
"dry".  Stir in the chopped nuts and cool.  On a work surface covered
with waxed paper, spread a wafer with 1/4 of the honey mixture about
3/4 of an inch thick. Cover with a second wafer and press down  evenly.
Spread another fourth of the honey mixture on the second  wafer and top
with a third wafer. Repeat to makd a second nougat.  Wrap each one
tightly in heavy foil and refrigerate overnight. Trim  off the edges
and cut into 3/4-inch strips, then cut each strip  diagonally into 2
1/2-inch pieces.  Serve with tea.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”