Sweet Treat - Nougat or Torrone

Hello every one, I Wish you and your loved ones Wonderful Holiday full of love , Joy and Good Health. May the dear Lord bless us all in the coming new year

Since it’s the Holiday Season, the kids are around, or maybe some family members are visiting, how about a Sweet Treat for every one.

Almond Nougat (you can use any kind of nuts)

We need heavy duty stand mixer machine, edible rice paper or wax paper, candy thermometer.

Ingredients:
1 cup blanched hazelnuts
2 x 4 1/2 oz packages blanched whole almonds

1/2 cup ground almonds
2 cups sugar
1 cup light corn syrup
1/2 cup honey
1/4 tsp salt
1/4 cup water
2 egg whites
2 tsp pure vanilla extract
1 tsp pure almond extract
1/4 cup butter, softened

Directions:

Preheat oven to 350 degrees F.
Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart). Over medium heat, stir mixture until sugar dissolves. Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape. Add vanilla and almond extract and butter, beating again for about 5 minutes. Stir in toasted nuts and ground almonds with a wooden spoon. Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan covered with a sheet of rice paper or wax paper, Smooth the mixture evenly with a spatula. lay another sheet of edible rice paper over the nougat and let it set over night or till the next day. if it is a particularly humid day, refrigerate until firm.

Loosen edges of candy with a knife. Invert nougat on cutting board. Cut into pieces. or logs .

wrap in wax paper and store in airtight container.

Edible Rice paper to be used in the bottom of a greased tray, and on top of the candy.