Catalan nougat | ||||
âTurron de Agramuntâ |
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Ingredients:1 1/3 cup of honey 2 egg whites 1/2 lb of blanched and peeled almonds 3 1/2 oz of roasted and peeled hazelnuts Edible rice paper Preparation:Stiffly beat the egg whites Put the honey in a saucepan and place over a medium heat. Stir it with a wooden spoon and when the honey begins to boil remove the pan from the heat. Continue stirring until the honey thins out. Stir in the egg whites and return the mixture to the heat. Continue cooking until it reaches a toffee-like consistency Stir in the nuts and mix well. Spread the mixture out in a tray or plate lined with edible rice paper. Cover with a second sheet of rice paper and weigh the top down. Leave to cool, then cut the nougat into 1-inch squares. | ||||
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