MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nougat
Categories: Candy, Chocolate, Snacks
Yield: 4 Cups

4 oz Dark or milk chocolate
3/4 c Unsweetened cocoa powder
4 tb Confectioners' sugar
2 lg Egg whites
2 1/2 tb Light corn syrup
2 c Sugar
1 1/2 c Light corn syrup
2 ts Vanilla extract

Melt chocolate in a double boiler or microwave; keep
warm.

Sift together cocoa powder and confectioners' sugar; set
aside.

Combine egg whites and 2 1/2 tablespoons corn syrup in
the bowl of a stand mixer, but don't start it.

In a medium saucepan, combine sugar, 1/2 cup water, and
1 1/2 cups corn syrup and bring to a boil over high
heat, stirring occasionally. Once temperature has
reached 235┬║F/113┬║C, start whipping egg white mixture
on high speed. Continue to cook sugar syrup until it
reaches 245┬║F/118┬║C. Remove from heat and carefully
pour hot syrup into egg whites in a thin stream (pour it
down side of bowl, not directly onto beater). Whip for 8
minutes, then add vanilla.

Stop mixer; quickly and thoroughly mix in melted
chocolate by hand. Add reserved cocoa powder mixture.

If making Snacker Candy Bars, spread about 2/3 of nougat
evenly (it helps to put an oiled piece of parchment
paper on top of the nougat and lightly smooth out the
surface with a rolling pin) into a greased, parchment
lined 9" x 13" baking pan. Spread remaining nougat in
another small pan. Allow to cool.

NOTE: Two-thirds of recipe is enough for Snacker Candy
Bars; enjoy the rest plain. It can be refrigerated for a
week in an airtight container.

Yields: 4 cups

RECIPE FROM: https://www.delish.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chewy Almond Nougat
Categories: Nuts, Candy, Snacks
Yield: 5 servings

3 lg Egg whites
1 1/2 c Sugar
1 1/4 c Light corn syrup
1/4 c Water

MMMMM-----------------------ALMOND MIXURE----------------------------
3 c Sugar
3 c Light corn syrup
1/2 c Butter; melted
4 ts Vanilla extract
3 c Slivered almonds; toasted
1 ts Salt

Heavily butter a 15" X 10" X 1" pan; set aside. Heavily
butter a large bowl; set aside. In a stand mixer, beat
egg whites until stiff peaks form. In a heavy saucepan
over medium heat, combine the sugar, corn syrup and
water. Cook and stir until sugar is dissolved and
mixture cones to a boil, about 10 minutes. (If sugar
crystals are present, cover and boil for 1-2 minutes to
allow steam to wash crystals down.) Cook, without
stirring, until a candy thermometer reads 238ºF/114ºC
(soft ball stage), about 6-8 minutes.

With mixer running carefully and slowly add hot liquid
in a steady stream over egg whites. Beat 10 minutes
longer or until mixture holds its shape and is lukewarm.
(Mixture will be beginning to lose its gloss.) Transfer
to prepared bowl.

For almond mixture, in a large heavy saucepan over
medium heat, combine sugar and corn syrup. Cook and stir
until sugar is dissolved and mixture comes to a boil,
about 15 minutes. (If sugar crystals are present, cover
and boil for 1-2 minutes to allow steam to wash crystals
down.) With a clean spoon, cook and stir over
medium-high heat until a candy thermometer reads
275ºF/135ºC (soft-crack stage), about 15 minutes longer.

Pour over mixture in bowl (do not scrape saucepan). With
a large wooden spoon, stir until blended. Combine butter
and vanilla; gradually add to almond mixture until
blended. Stir in almonds and salt until blended.
Transfer to prepared pan. Let stand at room temperature
for several hours or until firm. Cut into squares. Wrap
in plastic or waxed paper if desired.

Vera Kramer, Jenera, Ohio

Makes: about 5-1/2 pounds

RECIPE FROM: https://www.tasteofhome.com

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... It's a rare person who wants to hear what he doesn't want to hear.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chewy Almond Nougat
Categories: Nuts, Candy, Snacks
Yield: 5 servings

3 lg Egg whites
1 1/2 c Sugar
1 1/4 c Light corn syrup
1/4 c Water

MMMMM-----------------------ALMOND MIXURE----------------------------
3 c Sugar
3 c Light corn syrup
1/2 c Butter; melted
4 ts Vanilla extract
3 c Slivered almonds; toasted
1 ts Salt

Heavily butter a 15" X 10" X 1" pan; set aside. Heavily
butter a large bowl; set aside. In a stand mixer, beat
egg whites until stiff peaks form. In a heavy saucepan
over medium heat, combine the sugar, corn syrup and
water. Cook and stir until sugar is dissolved and
mixture cones to a boil, about 10 minutes. (If sugar
crystals are present, cover and boil for 1-2 minutes to
allow steam to wash crystals down.) Cook, without
stirring, until a candy thermometer reads 238oF/114oC
(soft ball stage), about 6-8 minutes.

With mixer running carefully and slowly add hot liquid
in a steady stream over egg whites. Beat 10 minutes
longer or until mixture holds its shape and is lukewarm.
(Mixture will be beginning to lose its gloss.) Transfer
to prepared bowl.

For almond mixture, in a large heavy saucepan over
medium heat, combine sugar and corn syrup. Cook and stir
until sugar is dissolved and mixture comes to a boil,
about 15 minutes. (If sugar crystals are present, cover
and boil for 1-2 minutes to allow steam to wash crystals
down.) With a clean spoon, cook and stir over
medium-high heat until a candy thermometer reads
275oF/135oC (soft-crack stage), about 15 minutes longer.

Pour over mixture in bowl (do not scrape saucepan). With
a large wooden spoon, stir until blended. Combine butter
and vanilla; gradually add to almond mixture until
blended. Stir in almonds and salt until blended.
Transfer to prepared pan. Let stand at room temperature
for several hours or until firm. Cut into squares. Wrap
in plastic or waxed paper if desired.

Vera Kramer, Jenera, Ohio

Makes: about 5-1/2 pounds

RECIPE FROM: https://www.tasteofhome.com

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... If you hate speeding tickets - raise your right foot.
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