Toasted Almond and Dried Cherry Nougat
2 cups sugar
1 1/2 cups light corn syrup
Pinch salt
1/4 cup water
2 egg whites
2 sticks butter, at room temperature
1 cup chopped toasted almonds
1/2 cup dried cherries, reconstituted, roughly chopped
Directions
In a saucepan, over medium heat, combine the sugar, corn syrup, salt and
water. Cook, stirring, until sugar is dissolved. Cook, without stirring,
until the mixture reaches the hard ball stage, ( 250 to 260 degrees F)
**This is when a small amount of the mixture dropped in cold water forms a
hard ball. In the bowl of an electric mixer, fitted with a whip attachment,
whip egg whites until stiff, but not dry. While the machine is running and
in a steady stream, add 1/4 of the syrup to the egg whites, and continue
whipping until mixture holds its shape. Place the syrup back over the heat
and cook until the hard crack stage is reached, 300 degrees F. **This is
when the mixture separates into hard and brittle threads when dropped in
cold water. With the machine running and in a steady stream, add the
remaining syrup to the egg white mixture and continue whipping until the
mixture holds is shape. Add the butter, a tablespoon at a time and whip
until very thick and satiny. Fold in the almonds and cherries. Press into a
buttered 8 by 8 by 2-inch pan, smoothing top. Let stand until firm. Turn out
of pan, and cut in 1 1/2 by 1-inch pieces. Wrap each piece individually in
waxed paper.
.
Prettypinkbutterfly
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