Honey nougat

 
                                HONEY NOUGAT
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Hazelnuts
    1       c            Sugar
      1/2   c            Water
      3/4   c            Honey
    1                    Egg white
 
   Toast hazelnuts in moderate oven on oven tray for 10
   minutes. While nuts are warm, rub off skins using a
   clean tea-towel.
   
   Place sugar and water in small saucepan, stir over low
   heat until sugar is dissolved. Cook syrup, without
   stirring, until it reaches 140 degrees C when tested
   with a sweets thermometer or until syrup reaches soft
   crack stage. Stir honey into syrup and return to the
   boil until temperature is 140 degrees when tested with
   a sweets thermometer or until syrup reaches soft crack
   stage. Beat egg white until stiff peaks form, continue
   to beat egg white while adding the hot syrup in a thin
   stream. Beat mixture constantly until it thickens and
   becomes stiff. Fold through hazelnuts, pour into
   lightly greased 18 cm square pan. Allow to cool and
   set overnight. Cut into bars using a wet knife. Wrap
   each piece of nougat in cellophane; refrigerate until
   required.
   
   Makes about 20.
  
 
 
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