MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 5 Ingredient Chocolate Peanut Nougat
Categories: Five, Candy, Snacks, Nuts, Chocolate
Yield: 64 Pieces

600 g Marshmallows
10 tb Peanut butter
350 g Confectioner’s sugar;
- sieved
200 g Peanuts; unsalted, rough
- chopped
100 g Milk chocolate

Line a 20cm x 20cm dish or baking tin with non-stick
baking parchment or a silicone mat and put to one side.

Place the marshmallows, peanut butter and confectioner’s
sugar in a pan and place on a medium heat. When the
marshmallows start to melt, give everything a stir with
a silicone spatula. Stir regularly until the
marshmallows have completely melted. It will look lumpy
at first, but it will come together. You should be left
with a relatively smooth (there will be a few small
lumps, but that's fine), stretchy mixture. Stir in the
peanuts, then turn off the heat.

Working quickly (before it sets) pour out the nougat
into the tin. Smooth the top using a palette knife or
back of a spoon and leave to cool and set for at least
45 minutes.

Once cooled, remove from the tin and peel off the baking
parchment. Cut into small pieces.

Break the chocolate into small chunks and place in a
bowl. Microwave in 30 second bursts, stirring in between
each burst - until the chocolate is melted.

Dip the tops of the nougat into the chocolate. Allow
excess to drip off, then turn over and place on a plate
or tray to set.

Eat immediately, or store in a sealed box at room
temperature.

by Nicky Corbishley

RECIPE FROM: https://www.kitchensanctuary.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Nougat
Categories: Candy, Nuts, Snacks
Yield: 50 servings

100 g (3.5 oz) whole blanched
- almonds
100 g (3.5 oz) peeled pistachios
100 g (3.5 oz) peeled hazelnuts
2 Sheets edible rice paper
Icing sugar for dusting
150 g (5.25 oz) clear honey (use a
- floral-flavoured honey for
- extra flavour)
300 g (10.5 oz) white caster
- sugar
100 g (3.5 oz) liquid glucose
2 md Egg whites
1 ts Vanilla extract

Heat oven to 180ºC/355ºF (160ºC/320ºF fan) gas 4.
Scatter the nuts over a baking tray and toast in the
oven for 10 mins, then set aside (they don’t need to
cool). Cut the two pieces of rice paper to fit a 20 x
20cm square tin. Line the tin with one sheet of rice
paper, brush the sides of the tin with oil, then dust
the tin with icing sugar.

Put the honey into a saucepan, then in another saucepan
tip in the sugar, glucose and 100ml of water. Put the
egg whites in the very clean bowl of a tabletop mixer
with a whisk attachment and whisk on a low speed. Heat
and boil the honey until it reaches 121C on a digital
cooking thermometer, then straightaway pour the honey
over the egg whites and set the speed to medium. While
the whites and honey are whisking, bring the sugar and
water to the boil and keep boiling until the syrup
reaches 145C exactly on a digital cooking thermometer.
Pour the hot syrup in a slow, steady stream into the
beating egg white mixture. Continue beating for about 10
mins until you have a thick, glossy, firm meringue. It’s
hard to over-whisk at this stage but easy to
under-whisk, so keep going until the meringue looks like
sticky chewing gum.

Use a spatula to stir though the nuts (which should
still be warm), the vanilla extract and a small pinch of
salt. Scrape the mixture into the lined tin, then smooth
over to spread the mixture out evenly (if you have an
offset spatula, now is the time to use it). Finally, top
with the remaining sheet of rice paper and press down.
Leave the nougat to set for at least 2 hrs or overnight.

To turn out and portion, use a spatula to loosen the
edges of the nougat away from the tin, then invert the
tin on to a clean board and use a sharp serated, hot
knife to portion into bars or squares. The nougat will
keep, stored in an airtight container, for up to a
month.

By Barney Desmazery

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Archives

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