Nougat de Montélimar

Name: Nougat de Montélimar
Ingredients: Equipment:; Stand mixer; Candy thermometer; 9x13-inch pan; Wafer paper (to line top and bottom of pan): sometimes called rice paper, it's an edible paper that will stick to both sides of the candy. It's available through stores like this one.; Non-stick cooking spray; Ingredients:; (use a kitchen scale and grams if you can, otherwise we've made conversions); 1 kilogram almonds (2 pounds or about 4 cups); 100 grams pistachios (3.5 ounces or 1/2 cup); 500 grams honey (2 1/4 cups); 400 grams sugar (2 cups); 4 egg whites; 100 grams powdered sugar (1/2 cup); 1 teaspoon vanilla

Nougat de Montélimar was pinched from <a href="http://www.thekitchn.com/taste-of-provence-nougat-de-mo-122326" target="_blank">www.thekitchn.com.</a>

INGREDIENTS

•

Equipment:

•

Stand mixer

•

Candy thermometer

•

9x13-inch pan

•

Wafer paper (to line top and bottom of pan): sometimes called rice paper, it's an edible paper that will stick to both sides of the candy. It's available through stores like this one.

•

Non-stick cooking spray

•

Ingredients:

•

(use a kitchen scale and grams if you can, otherwise we've made conversions)

•

1 kilogram almonds (2 pounds or about 4 cups)

•

100 grams pistachios (3.5 ounces or 1/2 cup)

•

500 grams honey (2 1/4 cups)

•

400 grams sugar (2 cups)

•

4 egg whites

•

100 grams powdered sugar (1/2 cup)

•

1 teaspoon vanilla

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes