*  Exported from  MasterCook  *
 
                               ALMOND NOUGAT
 
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          Light corn syrup
    2      cups          Sugar
      1/4  teaspoon      Salt
      1/4  cup           Water
    2                    Egg whites
      1/2  teaspoon      Almond extract
                         Red or green food coloring
      1/4  cup           Soft butter or margarine
    1      cup           Toasted chopped almonds
      1/4  cup           Chopped candied cherries
 
 DIRECTIONS: Mix first 4 ingredients in heavy saucepan.
 Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small
 amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg
 whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat
 in about one fourth (not more) of the syrup, and continue beating until mixture
 holds its shape. Cook remaining syrup until a small amount of mixture separates
 into hard and brittle threads when dropped in cold water (300-F).
 Gradually beat into first mixture, and continue beating until the mixture begins
 to hold its shape.
 Add flavoring and food coloring to tint a delicate shade. Beat in butter;
 continue beating until very thick and satiny. Stir in nuts and cherries. Press
 into a buttered 8x8x2 pan, smoothing top. Let stand until firm. Turn out of
 pan, and cut in 1 1/2 by 1 pieces. Wrap each piece individually in waxed
 paper.
 For best flavor, store several days in a cool place before serving.
 
  Source: Mom’s old magazine clippings- 1940’s to 1970’s
  From: Sallie Austin
 
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