Nougat
Southern France and Italy are famous for luscious nougats with distinctive flavors due to regional honey variations, however, there is no honey in this recipe. This is a 2-quart process and an electric mixer is almost imperative. Pick a dry day to make.
Servings
2lbs
Servings
2lbs
Ingredients
Instructions
  1. In a 2-quart heavy saucepan, cook 6 tablespoons sugar, 1 tablespoon water, and 1/8 cup light corn syrup. Blend over low heat and stir until boiling. Cover and cook for approx. 3 minutes until the steam has washed down any crystals which may have formed on the sides of the pan. Cook uncovered over medium heat, without stirring, to the soft-ball stage (approx. 238 degrees). Remove pan from heat and let stand while you beat 1/4 cup of egg whites in a mixer until very stiff. Add hot syrup gradually to the whites, continuing to beat for at least five minutes until the mass thickens.
  2. Blend 1 cup light corn syrup and 1 cup of sugar in a heavy 1-quart pan and stir over low heat until it boils. Stop stirring, cover again for 3 minutes, then uncover and boil rapidly, without stirring, to 285 degrees. Remove from heat and let stand until the syrup stops bubbling. Pour the second mixture into the first and beat until well combined.
  3. Beat in 2 tablespoons of butter and add blanched almonds, blanched pistachio nuts, and chopped candied cherries. Pour into an 8-x8-inch buttered pan dusted with confectioners’ sugar or lined with baker’s wafer paper. Let set in a cool place for 12 hours. If it’s hard to get out of the pan, release sides with a knife. Then hold bottom of pan briefly over heat and reverse the block onto a cutting board for slicing.
Recipe Notes

Recipe courtesy of Ann Stradinger, via “The Joy of Cooking” (1973).