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Recipe Name: Almond Nougat Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Preparation Time:
Number of Servings: 2

1 1/2 Cup(s) Light corn syrup
2 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1/4 Cup(s) Water
2 Egg whites
1/2 Teaspoon(s) Almond extract
Red or green food coloring
1/4 Cup(s) Soft butter or margarine
1 Cup(s) Toasted chopped almonds
1/4 Cup(s) Chopped candied cherries
DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring,
until sugar is dissolved. Cook, without stirring, until a small amount
of the mixture dropped in cold water forms a hard ball (250-F). Beat
egg whites until stiff, but not dry, in large bowl of electric mixer.
Gradually beat in about one fourth (not more) of the syrup, and
continue beating until mixture holds its shape. Cook remaining syrup
until a small amount of mixture separates into hard and brittle
threads when dropped in cold water (300-F). Gradually beat into first
mixture, and continue beating until the mixture begins to hold its
shape. Add flavoring and food coloring to tint a delicate shade. Beat
in butter; continue beating until very thick and satiny. Stir in nuts
and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let
stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces.
Wrap each piece individually in waxed paper. For best flavor, store
several days in a cool place before serving. Source: Mom's old
magazine clippings- 1940's to 1970's From: Sallie Austin Posted to
EAT-L Digest 15 Sep 96 Date: Mon, 16 Sep 1996 04:14:16 -0500 From:
LD Goss <ldgoss@METRONET.COM>

Nutrition (calculated from recipe ingredients)
Calories: 2130
Calories From Fat: 509
Total Fat: 59.3g
Cholesterol: 3.4mg
Sodium: 689.3mg
Potassium: 558.9mg
Carbohydrates: 411.4g
Fiber: 7.5g
Sugar: 399.6g
Protein: 18.3g

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