*  Exported from  MasterCook  *
 
                               ITALIAN NOUGAT
 
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Blanched filberts
    2                    (4--1/2 oz) pkg blanched
                         Whole almonds
    2      cups          Table sugar
    1      cup           Light corn syrup
      1/2  cup           Fresh honey
      1/4                Teaspoon salt
    2                    Whole -- smilin' egg whites
    2                    Teaspoons vanilla extract
      1/4  cup           Butter or margarine
                         Softened
 
 THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven to
 350F. degrees.  Spread filberts and almonds on cookie sheet. Toast in oven 10
 minutes, until golden. 2. In heavy, straight-side, 3-quart saucepan, combine
 sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until
 sugar is dissolved. Continue cooking, without stirring, to 252F. on candy
 thermometer, or until a small amount in cold water forms a hard ball. 3.
 Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until
 stiff peaks form. 4. In thin stream, pour about 1/4 of hot syrup over egg
 whites, beating constantly, at high speed, 5 minutes until mixture is stiff
 enough to hold its shape.  Cook rest of syrup to 315-318F. on candy thermometer,
 or until a small amount in cold water forms brittle threads. 5.  In thin stream,
 pour hot syrup over meringue, beating constantly, at high speed, until stiff
 enough to hold its shape. 6. Add vanilla and butter, beating until thickened
 again--about 5 minutes. With wooden spoon stir in toasted nuts. 7.
 Turn mixture into buttered 11x7x1-1/4 inch pan.
 Smooth top with a spatula. Refrigerate until firm. 8.
 Loosen edge of candy all around; turn out in large block. With sharp knife, cut
 into 1-1/2x1-inch pieces.
 9. Wrap each in waxed paper. Refrigerate. Yield: Makes 2-1/2 pounds
  Dee Penrod
 
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