Almond Nougat Recipe

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Servings: 2



  1. DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, till sugar is dissolved. Cook, without stirring, till a small amount of the mix dropped in cool water forms a hard ball (250-F). Beat egg whites till stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating till mix holds its shape. Cook remaining syrup till a small amount of mix separates into hard and brittle threads when dropped in cool water
  2. (300-F). Gradually beat into first mix, and continue beating till the mix begins to hold its shape. Add in flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating till very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand till hard. Turn out of pan, and cut in 1 1/2" by 1" pcs. Wrap each piece individually in waxed paper. For best flavor, store several days in a cold place before serving.


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