Catalan nougat (turron de agramunt)
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Catalan nougat (turron de agramunt)
  Holiday    Spanish  
Last updated 6/12/2012 12:46:50 AM. Recipe ID 7300. Report a problem with this recipe.
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      Title: Catalan nougat (turron de agramunt)
 Categories: Candies, Holiday, Spanish
      Yield: 1 Pound
MMMMM------------------------NORMA WRENN-----------------------------
  1 1/3 c  Honey
      2    Egg whites; stiffly beaten
    1/2 lb Almonds; blanched; peeled
           -kept warm
  3 1/2 oz Hazelnuts; roasted; peeled
           Kept warm (about 3/4 cup)
           Edible rice paper
  Put the honey in a heavy saucepan and place over 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 to the
  consistency of pancake syrup.  Stir in the egg whites and return the
  mixture to the heat; continue cooking until it reaches a toffee-like
  consistency (hard-ball stage). Stir in the nuts and mix well.
  Spread the mixture in a jelly-roll pan lined with edible rice paper.
  Cover with a second sheet of rice paper and weight the top. Let it
  cool, then cut the nougat into 1-inch squares.
  When making nougat, the nuts should be warm.  Cover freshly peeled
  nuts with foil to retain the warmth they gained in blanching or
  roasting; wrap previously peeled nuts in foil and warm them in a
  200-degree F. oven for 15 minutes.

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Recipe ID 7300 (Apr 03, 2005)

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