Back to Lemony Almond Nougat
All Reviews for Lemony Almond Nougat
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Lemony Almond Nougat
Recipe Summary
Yield: Makes about 96 Pieces
Ingredients
Ingredient Checklist
2 pieces edible rice paper, (9 by 13 inches each)
3 cups sugar
1 cup honey
1 cup light corn syrup
1 1/2 cups water
6 large egg whites, room temperature
1 tablespoon pure vanilla extract
3 cups whole blanched almonds, toasted (1 pound)
3 tablespoons finely grated lemon zest
1/2 teaspoon salt
Cook's Notes
Nougat will keep, covered, for up to 1 month.
Gallery
Lemony Almond Nougat
Recipe Summary
Yield: Makes about 96 Pieces
Gallery
Lemony Almond Nougat
Lemony Almond Nougat
Lemony Almond Nougat
Recipe Summary
Yield: Makes about 96 Pieces
Recipe Summary
Yield: Makes about 96 Pieces
Yield: Makes about 96 Pieces
Makes about 96 Pieces
Ingredients
Ingredients
- 2 pieces edible rice paper, (9 by 13 inches each)
- 3 cups sugar
- 1 cup honey
- 1 cup light corn syrup
- 1 1/2 cups water
- 6 large egg whites, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups whole blanched almonds, toasted (1 pound)
- 3 tablespoons finely grated lemon zest
- 1/2 teaspoon salt
Directions
Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
Meanwhile (when syrup reaches 270 degrees), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane.
Cook's Notes
Nougat will keep, covered, for up to 1 month.
Cook’s Notes
Nougat will keep, covered, for up to 1 month.
Reviews (5)
Add Rating & Review
Reviews (5)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
01/04/2009
Glad to see I'm not alone (i.e., not an error on my part, thus I will not try this recipe again). I had the exact same issues as schipperkegirl and null - overflow in my KitchenAid mixer and the nougat/torrone never set enough to even cut. It tasted great, but I had to throw the whole mess out.
What's up with this, Martha? :(
Has anyone tried the Pistachio-Honey Torrone yet (http://tinyurl.com/Pistachio-Honey-Torrone)? No comments yet and I am hesitate about wasting time, effort and money.
Martha Stewart Member
Rating: Unrated
12/12/2008
This was my second attempt at this recipe with no luck. The first time I had the same problem with the over flow like the other contributor. Both times the nougat never set up enough to cut, even though I waited the recommend time. I feel bad that I wasted 2lbs. of almonds!
Martha Stewart Member
Rating: Unrated
12/11/2008
Corn syrup is Karo syrup.
Martha Stewart Member
Rating: Unrated
12/10/2008
is there any other name for corn syrup?
Martha Stewart Member
Rating: Unrated
01/04/2009
Glad to see I'm not alone (i.e., not an error on my part, thus I will not try this recipe again). I had the exact same issues as schipperkegirl and null - overflow in my KitchenAid mixer and the nougat/torrone never set enough to even cut. It tasted great, but I had to throw the whole mess out.
What's up with this, Martha? :(
Has anyone tried the Pistachio-Honey Torrone yet (http://tinyurl.com/Pistachio-Honey-Torrone)? No comments yet and I am hesitate about wasting time, effort and money.
Rating: Unrated
Rating: Unrated
12/12/2008
This was my second attempt at this recipe with no luck. The first time I had the same problem with the over flow like the other contributor. Both times the nougat never set up enough to cut, even though I waited the recommend time. I feel bad that I wasted 2lbs. of almonds!
Rating: Unrated
12/11/2008
Corn syrup is Karo syrup.
Rating: Unrated
12/10/2008
is there any other name for corn syrup?
All Reviews for Lemony Almond Nougat
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemony Almond Nougat
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
