This French nougat recipe is made with lots of honey, and is described as a marshmallow-like candy. It’s from an 1899 cookbook.
What You’ll Need:
1 quart of honey.
1 pound of sugar.
3 pounds of blanched almonds.
12 egg whites.
Vanilla extract (sorry, the recipe doesn’t specify how much. I guess it depends upon how intense of a vanilla flavor you prefer. The recipe also recommends trying variations with strawberry flavoring and chocolate flavoring.)
French Nougat Instructions:
Combine the sugar and honey in a saucepan.
Whisk the egg whites and have the almonds ready to use.
Heat the honey-sugar mixture over low heat, stirring until the sugar is completely dissolved.
Slowly blend in the egg whites and continue stirring until the mixture “will not stick to your fingers.” (Don’t burn yourself doing this test – especially while the mixture is still at the ‘will stick to your fingers’ stage!)
Stir in the almonds and vanilla, and then spread the candy out in a layer 1/2 inch deep on waxed paper.
Cut into bite-sized pieces once the candy has cooled.
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