American Style Nougat

American Style Nougat (two newspaper clippings with this recipe were found in Emily’s cupboard) They are nearly identical, but I will copy both of them here for your information).


American Style Nougat #1

Part 1:

1 ½ cups sugar

1 ¼ cup light corn syrup

¼ cup water

3 small or 2 large egg whites (See note.)

Part 2:

3 cups sugar

3 cups light corn syrup

4 tsp. vanilla

½ cup melted butter

1 tsp. salt

3 cups blanched slivered almonds, delicately toasted

Part 1: Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Continue to cook at low boil to soft ball stage (238 degrees).

When syrup reaches 230 degrees, beat egg whites until they stand in peaks. When syrup reaches 238 degrees, add it in a fine stream to egg whites, beating constantly with electric mixer on medium speed, or with wooden spoon, until mixture becomes thick and is lukewarm. It will keep several days if well covered with foil or wax paper and stored in refrigerator.

Part 2: Combine sugar and corn syrup in 4-quart heavy saucepan. Cook over medium heat, stirring constantly, to 275 degrees. Meanwhile, place Part 1 in lightly buttered large bowl. Pour hot candy (Part 2) over it all at one time. Mix with heavy wooden spoon. Slowly add vanilla and butter, continuing to mix with heavy wooden spoon. Add salt and nuts; mix again.

Turn into 2 well buttered 9-inch square pans, flattening top of candy with buttered hands. Let stand several hours. Turn onto cutting board; cut each pan of candy into quarters, then each quarter into 4 each way (64 pieces), and wrap immediately with waxed paper. Keep well in refrigerator or freezer. Makes 128 pieces (5 pounds)

Note: Candy temperature is for sea level. Adjust for high altitudes. For best results, either 3 small or 2 large egg whites must be used. Eggs of other size or number may result in an inferior candy.

American Style Nougat #2

Part 1:

1 ½ cups sugar

1 ¼ cups light corn syrup

¼ cup water

3 small egg whites

Part 2:

3 cups sugar

3 cups light corn syrup

4 tsp. vanilla

¼ cup butter melted

1 tsp. salt

3 cups blanched slivered almonds, delicately toasted

Part 1: Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook, stirring until sugar dissolves. Continue to cook at low boil to soft ball stage. When syrup reaches 230 degrees, beat egg whites until they stand in peaks. When syrup reaches 238 degrees, add it in a fine stream to egg whites, beating constantly until mixture becomes thick and is lukewarm. (It will keep several days if well-covered with foil and refrigerated.)

Part 2: Combine sugar and corn syrup in heavy saucepan. Cook over medium heat, stirring constantly to 275 degrees. Meanwhile, place Part 1 in lightly buttered large bowl. Pour hot syrup (Part 2) over it all at one time. Mix with heavy wooden spoon. Add salt and nuts; mix again. Turn into 2 well-buttered 9-inch square pans; flatten candy with buttered hands. Let stand several hours. Turn onto cutting board, cut each pan of candy into 1-inch squares, 81 pieces, and wrap immediately in waxed paper. Keeps well in refrigerator or freezer.

Note: Temperatures are for sea level; adjust to altitude.


From “Mormon Country Cooking”


Each serving contains 119 calories; 3 gm fat; 24 gm carbohydrate; 60 mg sodium; 2 mg cholesterol.