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Prep Time: 30 minutes
Total Time: 30 minutes
This recipe is nicked from http://candy.about.com/od/nougatcandyrecipes/r/persian_nougat.htm but adjusted to metric measures and celsius temperatures, plus a few extra tips here and there.
Ingredients:
- 400 g sugar
- 500 g light corn syrup (or fluid glucose)
- 1/4 ts salt
- 0,6 dl water
- 2 egg whites
- 3-4 ss rose water
- 100 g toasted pistachio kernels (non-salty)
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray (sprayfett).
2. Place the egg whites in the bowl of a large stand mixer, and whisk until they hold stiff peaks.Use a k-spade whisker, not the normal balloon whisk.
3. While the whites are beating, combine the sugar, corn syrup, salt, and water in a large saucepan over medium-high heat. Stir until the sugar is dissolved, and continue to cook until the mixture reaches 150C.
4. When the sugar syrup has reached 150 degrees, remove it from heat and slowly pour the mixture into the stiff egg whites, with the mixer running constantly. Be very careful to avoid pouring directly onto the whipping spade; you don't want boiling sugar mass spurting onto your skin. Continue to beat the mixture until it holds its shape, ca, 5-10 minutes.The longer you beat the mixture, the tighter and more solid the end product becomes.
5. Add the rose water and nuts and beat just until combined.
6. Coat a big spoon and a scraper (slikkepott) with spray fat. Spoon the nougat into the prepared pan, and press it smoothly and evenly. Cover with aluminium fiul and let it set for a few hours, keep dry. Take it out of the mold and cut it into squares.Sprinkle a bit of wheat flour on the squars to keep them from sticking.
7. Store nougat in an airtight container in the refrigerator, but allow it to come to room temperature before serving.
2. Place the egg whites in the bowl of a large stand mixer, and whisk until they hold stiff peaks.Use a k-spade whisker, not the normal balloon whisk.
3. While the whites are beating, combine the sugar, corn syrup, salt, and water in a large saucepan over medium-high heat. Stir until the sugar is dissolved, and continue to cook until the mixture reaches 150C.
4. When the sugar syrup has reached 150 degrees, remove it from heat and slowly pour the mixture into the stiff egg whites, with the mixer running constantly. Be very careful to avoid pouring directly onto the whipping spade; you don't want boiling sugar mass spurting onto your skin. Continue to beat the mixture until it holds its shape, ca, 5-10 minutes.The longer you beat the mixture, the tighter and more solid the end product becomes.
5. Add the rose water and nuts and beat just until combined.
6. Coat a big spoon and a scraper (slikkepott) with spray fat. Spoon the nougat into the prepared pan, and press it smoothly and evenly. Cover with aluminium fiul and let it set for a few hours, keep dry. Take it out of the mold and cut it into squares.Sprinkle a bit of wheat flour on the squars to keep them from sticking.
7. Store nougat in an airtight container in the refrigerator, but allow it to come to room temperature before serving.
