Mamy nugat(mother's nougat)

 
                        MAMY NUGAT (MOTHER'S NOUGAT)
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Candies                          Ethnic
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    14-Inch Square Wafers Or
                         -Tortenboden
      1/2   c             -- Water
    1       c            Sugar
    1       c            Honey
    6       lg           Egg Whites
    1       t            Cream Of Tartar
    2       tb           Powdered Sugar
    1       lb           Shelled Walnuts
    1       tb           Vanilla Extract
 
   Cook the water and sugar, in a heavy bottomed 2-quart
   saucepan, until the syrup moves away from the bottom.
   Add the honey and cook down by a third. Whip the egg
   whites until soft peaks form and add the cream of
   tartar. Gradually add the powdered sugar and beat
   until stiff peaks form, then add by spoonfuls to the
   honey mixture.  Transfer the mixture to a double
   boiler and cook, stirring constantly, for 15 to 20
   minutes, until it cooks down a bit.  Beat until the
   mixture looks "dry".  Stir in the chopped nuts and
   cool.  On a work surface covered with waxed paper,
   spread a wafer with 1/4 of the honey mixture about 3/4
   of an inch thick.  Cover with a second wafer and press
   down evenly.  Spread another fourth of the honey
   mixture on the second wafer and top with a third
   wafer.  Repeat to make a second nougat. Wrap each one
   tightly in heavy foil and refrigerate overnight. Trim
   off the edges and cut into 3/4-inch strips, then cut
   each strip diagonally into 2 1/2-inch pieces.
   
   Serve with tea.
  
 
 
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