Gumdrop And Pistachio Nougat Recipes
NOUGAT
Steps:
- Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
- Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
- Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
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