Walnut Nougat RecipeOrigin: Britain Period: Traditional |
Ingredients:
3 tbsp water 
Walnut Nougat Preparation:Method:Combine the water, sugar, liquid glucose and honey in a pan and heat gently until the sugar has all dissolved then bring slowly to a boil (watch the pan carefully as, during the first stages of cooking the mixture can quickly boil over). As the sugar mixture keeps coking prepare the egg whites by whisking until stiff in a clean and dry bowl. Arrange the walnuts on a marble surface (or on a large baking tray covered with rice paper). When the sugar syrup has reached the soft crack stage (about 135°C as measured by a confectioner's thermometer), take the pan off the heat and, whilst whisking continually, gradually pour the hot syrup into the bowl with the egg whites. Continue whisking as the mixture cools and after between 2 and 3 minutes the mixture will turn pur white and will begin to thicken and turn stiff. Continue whisking until you can hardly move the whisk through the mixture then immediately spoon over the nuts. Leave aside for about 1 hour to set then break into pieces and store in an air-tight jar. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Walnut Nougat to your online bookmark site: 
|
|
More British recipes... More European recipes... More snack recipes... More recipes using Wild Foods... More recipes for Eggs... More recipes for Nuts... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with nuts and sugar as primary ingredients: Glacé Icing Kokoro II Baked Green Bananas in Orange Syrup Bananas en Croute Gooseberry and Elderflower Water Ice Acorn Coffee Halvah Fudge Blitz Kuchen Almond Thumbprint Cookies Lamb's Lettuce Pesto Sekanjabin Candied Orange Peel Rosehip Jelly Romance Biscuits Melon and Pineapple Salad Biscuit Pizza Torte Iryna Salzburg Spoon Sweets Toffees Cocoa Nib and Raisin Biscuits Dziriat Roast Pheasant with Cobnut Butter Blackberry Jelly Sloe Wine II Apple and Sea-buckthorn Flummery Little Round Cheesecakes Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
