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ChiliPepper · ‎01-16-2015

NATIONAL NOUGAT DAY

National Nougat Day on March 26th celebrates a soft and chewy or sometimes hard and crunchy candy often found at the center of a candy bar.

Made by whipping egg whites together and adding honey or sugar, roasted nuts, and sometimes candied fruit, some say nougat has been a sweet treat since ancient Rome. Enjoyed both as a candy all on its own or paired with chocolate or other flavorings.

Recipes range from the more traditional nougat made with almonds and honey to those with hints of citrus.

In Italy, they call it torrone. In Spain, a nougat is called turrón. The United States has a version made with corn syrup called divinity.

Three basic kinds of nougats include:

1.   White nougat – made with beaten egg whites and honey.
2.   Brown nougat – made without egg whites and has a firmer, often crunchy texture.
3.   Viennese or German nougat – chocolate and nut praline

In the United States, modern candy bar makers use a different recipe than the traditional nougat. Today they make of a mixture of sucrose and corn syrup aerated with a whipping agent such as egg white or hydrolyzed soy protein or gelatin.

It is the preferred and often used ingredient of large candy companies because it is inexpensive to make and used as a filler.

Varieties of nougat are found in:

3 Musketeers, Mars, Snickers, Milky Way, Zero, Salted Nut Rolls, Reese’s Fast Break, Reese’s Whipps, Baby Ruth, and others.

ChiliPepper · ‎01-16-2015

Nougat recipe on parchment paper

Grandma's Nougat Recipe

This billowy, sweet nougat recipe is a beloved family favorite that comes from my grandma's self-published church cookbook! It's the perfect base for nuts or dried fruit, and makes the best holiday gift!

Prep Time: 30 minutes

Ingredients:

2 cups granulated sugar
2 ½ cups white corn syrup
¼ teaspoon salt
⅓ cup egg whites (from 3 large eggs)
1 tablespoon vanilla extract
6 tablespoons butter (room temperature and cut into small pieces)
2 teaspoons flour (I use gluten-free flour)
1 cup salted peanuts or nut of choice (optional)

Instructions:

Line a 9×13 pan (or quarter sheet pan) with parchment paper. Lightly grease with non-stick cooking spray and set aside.
Melt the sugar, corn syrup, and salt together in a large, heavy-bottomed pot over medium heat. (A stainless steel pot works best. An enameled dutch oven pot will make the temperature harder to control and can lead to overcooking.)
Bring the syrup mixture to a boil and boil until it reaches 244F. Wash down the sides of the pot to remove any sugar crystals if needed, but there’s no need to stir once it’s boiling.
Meanwhile, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2 minutes until starting to thicken/foam.
When the syrup mixture reaches 244F, slowly pour in ⅓ of the syrup while mixing on low speed. Pour the syrup in very slowly and carefully and be sure it’s being mixed the whole time.
Put the remaining syrup in the pot back on the stove and cook over medium heat until it reaches 264F.
With the mixer running on low, pour the rest of the syrup (slowly and carefully) into the egg whites.
Continue mixing on medium-high speed for 5 minutes, or until the mixture is stiff and starts to clump around the whisk. It won’t form completely stiff peaks but will thicken quite a bit.
With the mixer running on low, stir in the vanilla, and ½ the butter and flour. Mix in the rest of the butter/flour, then stir in the nuts.
Pour into the prepared pan and smooth into an even layer. Sprinkle with more nuts if desired. Allow to cool for at least 4 hours and preferably overnight.
Slice into pieces with a greased knife. You may have to grease the knife in-between slices. Wrap with candy wrappers if desired, or store in an airtight container between pieces of wax paper or parchment so the pieces don’t stick to each other. Enjoy!

Notes:

RECIPE TIPS

A stainless steel pot works best for this nougat recipe. An enameled Dutch oven pot will make the temperature harder to control and can lead to overcooking.
The original recipe instructs to beat the mixture "like divinity." These instructions were quite vague, so I decided to mix on medium-high speed in my Kitchenaid for 5 minutes until the mixture was stiff and started to clump more around the whisk. The mixture never quite formed stiff peaks, but it definitely thickened up nicely.
The nougat mixture quickly becomes very difficult to stir after adding the butter and flour, so I like to cut the butter into very small cubes to make sure it incorporates properly. Be sure to use room-temperature butter for best results!
The original recipe doesn't call for nuts, but I thought it was a delicious addition! Feel free to add almonds, cashews, or other mix-ins, if you'd like.

Nutrition:

ChiliPepper · ‎01-16-2015

5-Ingredient chocolate Peanut Nougat - no baking, whisking or thermometers needed. Just melt, mix, cool, cut and dip. Sweet, chewy and delicious!

Easy Chocolate Peanut Nougat

5-Ingredient chocolate Peanut Nougat - no baking, whisking or thermometers needed. Just melt, mix, cool, cut and dip. Sweet, chewy and delicious!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 64 -100 pieces (depending on the size you cut)

Ingredients:

1.3 lbs marshmallows usually gluten-free, but check if required
10 tbsp peanut butter
1 ¾ cups confectioner’s sugar sieved
1 ½ cups peanuts not salted, roughly chopped
½ cup + 1 tbsp milk chocolate check for gluten-free if required

Instructions:

Line a 20cmx20cm 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.
600 g (1.3 lbs) marshmallows,10 tbsp peanut butter,350 g (1 ¾ cups) confectioner’s sugar,200 g (1 ½ cups) peanuts
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.
100 g (½ cup + 1 tbsp) milk chocolate
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.

Notes:

Nutritional Information is per serving, based on cutting into 64 pieces.

Nutritional Information

RespectLife · ‎02-27-2012

Back in the day, DH worked at Perkins and they had the most fantastic crepes.

They called them Roll ups!

So good...and there was a special delicate, light batter. Of course, easier to make on a huge flat top!

But I copies that recipe to see if he'd like to make it for "old times sake/"

When do strawberries come in season? Not til June?

RespectLife · ‎02-27-2012

@ChiliPepper

Okay, I'm in on the Lobster as long as the tails come frozen all ready to go.

My Sis/BIL live on the Maine/NH border and brought home live lobsters all the time.

I could NEVER!!!! Shivers!!!!

I won't if you could sub shrimp and make that Newburg? What do you guys think?

ChiliPepper · ‎01-16-2015

@RespectLife wrote:
Back in the day, DH worked at Perkins and they had the most fantastic crepes.

They called them Roll ups!

So good...and there was a special delicate, light batter. Of course, easier to make on a huge flat top!
But I copies that recipe to see if he'd like to make it for "old times sake/"

When do strawberries come in season? Not til June?

@RespectLife

Yes, June for us @ New CHARMING TAILS Mouse Figurine SOMETHING SWEET STRAWBERRY LOVE Couple Fruit - Picture 1 of 2

ChiliPepper · ‎01-16-2015

@RespectLife wrote:
@ChiliPepper

Okay, I'm in on the Lobster as long as the tails come frozen all ready to go.

My Sis/BIL live on the Maine/NH border and brought home live lobsters all the time.

I could NEVER!!!! Shivers!!!!

I won't if you could sub shrimp and make that Newburg? What do you guys think?

@RespectLife

There were several recipes for Seafood Newburg. Same basic idea just with a variety of seafood (shrimp, scallops, lobster &/or fish fillets) or any one of those mentioned.

So I say GO FOR IT!!!

SandySparkles · ‎06-13-2010

@ChiliPepper wrote:
*** This picture is from a different recipe ***

Maine Lobster Newburg

Servings: 4

INGREDIENTS:

Maine Lobster Meat
3/4 POUND COOKED, BROKEN INTO CHUNKS

Salt
1/2 TEASPOON

Cayenne Pepper
1 PINCH

Ground Nutmeg
1 PINCH

Egg Yolks
2, BEATEN

Heavy Cream
1/2 CUP

Butter Or Margarine
1/4 CUP

Dry Sherry Or Madeira
2 TABLESPOONS

DIRECTIONS:

Step 1:
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.

Step 2:
Remove from heat, and season with salt, cayenne, and nutmeg. Add Maine lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast points, English muffins or puff pastry shells.