Honey Nougat
Prep:
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Cook:
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Ingredients
1 cup honey
2 egg whites (stiffly beaten)
2 cups blanched, peeled almonds (kept warm)*
¾ cup roasted hazelnuts or macadamia nuts (kept warm)*
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1 cup honey
2 egg whites (stiffly beaten)
225 grams blanched, peeled almonds (kept warm)*
100 grams roasted hazelnuts or macadamia nuts (kept warm)*
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Put honey in saucepan and place over medium heat.
- Stir with wooden spoon until it boils.
- Remove from heat and stir until honey thins to consistency of pancake syrup.
- Stir in egg whites and return to heat.
- Continue cooking until it reaches a toffee-like consistency (hard-ball stage).
- Stir in nuts and mix well.
- Spread mixture into greased pan.
- Cool and cut into 1-inch (2.5-cm) squares.
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Nutritional Info
Storage
Notes
*Nuts must be warm. Cover freshly peeled nuts with foil to retain warmth for blanching / roasting. Wrap previously processed (bought) nuts in foil and warm beforehand at 200°F (95°C) for 15 minutes and keep warm.
Used with permission from
SCD Recipe
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