Maak jou eie Nougat

Hier is twee resepte wat ons raakgeloop het op die internet vir Nougat.  As jy hou van geskenke self maak, is hierdie reseppies dalk handig.  Verpak jou nougat in 'n mooi glas bak met 'n strik daarom of in 'n mooi blikkie as geskenk vir iemand spesiaal.  (Baie oulike geskenke vir Kersfees.)

 

Macadamia & Cranberry Nougat

Ingredients:

450g (2¼ cups) sugar
250ml (1 cup) liquid glucose
80ml (⅓ cup) honey
1 sheet rice paper
2 extra-large egg whites
pinch of cream of tartar
250g macadamia nuts, roasted
60g dried cranberries
cornflour, to serve

Method:

1. Place the sugar, glucose and honey in a saucepan over a medium heat and stir until the sugar has dissolved. Do not allow to boil, brush the sides of the pan with extra water so that the sugar crystals do not cling to side of the pan.
2. When the sugar has completely dissolved, place a sugar thermometer into the syrup and bring to a rapid boil until 140˚C is reached on a sugar thermometer.
3. Line the base of an 18 x 28cm rectangular cake tin with rice paper.
4. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form. Add the sugar mixture in a steady stream until it is incorporated and continue beating for about 5 minutes until the mixture is slightly cooled and thickened. Add the macadamia nuts and cranberries, whisking them in by hand.
5. Pour the mixture onto the rice paper and press gently with a spoon to flatten. Cover with another piece of rice paper and allow to set for a few hours before cutting.
6. Cut into desired shapes, using a very sharp knife. Dip each piece of nougat in cornflour to give it a very light coating before wrapping in parchment paper or cellophane wrapping.

(Food & Home entertaining)

French Almond Nougat

The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.

 (Martha Stewart Living, December/January 1995/1996 )

Ingredients

·         For the mazetta

• 2 large egg whites, room temperature
• 3/4 cup light corn syrup
• 1/2 cup sugar

·         For the nougat

• 1 1/2 cups light corn syrup
• 1 1/2 cups sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3 1/2 cups whole raw almonds, skin on

Directions

1.       Begin by making the mazetta: Using an electric mixer, beat egg whites until stiff; set aside. In a 1-quart saucepan, combine corn syrup, 1/4 cup water, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

2.       Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage), 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated. Use immediately or cover and refrigerate until ready to make the nougat.

3.       Spray an 8-inch square baking pan with vegetable-oil spray; set aside. Place mazetta in a large bowl; set aside. In a 2-quart saucepan, combine corn syrup and sugar. Clip on candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

4.       Over medium-high heat, cook to 280 degrees (soft-crack stage), 12 to 15 minutes, without stirring. If heat is too high it can boil over, so watch carefully. Remove from heat; let stand for 2 minutes. Without scraping pan, pour syrup over mazetta. Working quickly, stir with a wooden spoon until almost smooth. Stir in butter, vanilla, and salt. Mix until butter is incorporated. Stir in nuts. Scrape into prepared pan, and smooth the top; you may spray your hand with vegetable-oil spray and run it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6 hours.

5.       Spray a large cutting board generously with vegetable-oil spray. Unmold nougat from pan onto sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each piece in cellophane or waxed paper.