Catalan nougat (turron de agramunt)

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CATALAN NOUGAT (TURRON DE AGRAMUNT)
  Categories: Candies, Holiday, Spanish
       Yield: 1 Pound
  
 ------------------------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.
   
   Source:  Time-Life Books - The Good Cook: Candy
   
   From the MM database of Judi M. Phelps.
   jphelps@slip.net or jphelps@best.com
  
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