How to make it

  • Pick a dry day for this recipe
  • Blend the 3/4 cup sugar, the 2 tablespoons water and the 2/3 cup light corn syrup in a heavy two-quart saucepan until mixture boils. Cover and cook about 3 minutes until the steam has washed down any crystals which may have formed on the sides of the pan. Cook uncovered over medium heat, without stirring, to the soft-ball stage, 234 degrees. Remove pan from heat and let stand while you beat the egg whites in a stand-up mixer until very stiff.
  • Add the hot syrup gradually to the whites, continuing to beat at least five minutes until the mass thickens. Blend the 2 cups corn syrup and 2 cups sugar in a heavy 2-quart pan and stir over low heat to boiling point. Cover again for 3 minutes, then uncover and boil rapidly, without stirring, to just under the hard-crack stage, about 285 degrees. Remove from heat and let stand until syrup stops bubbling. Now pour the second mixture into the first and beat until well combined.
  • Beat in the butter, and add the almonds, pistachio nuts and chopped cherries. Pour into a half sheet pan lined with parchment paper or dusted with confectioners' sugar and allow to stand for twelve hours. If hard to remove from pan, release sides with a knife. Then hold bottom of pan briefly over heat and reverse the block onto a board for slicing. Slice into 1-inch squares. Wrap tightly in plastic wrap and store at room temperature.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Love nougat! I'll have to try this recipe! Thanks for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and said...
    This does sound good, and I like the mut combo too!
    Was this review helpful? Yes Flag

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