VANILLA  NOUGAT ( MANDOLATO )

 

 

Ingredients:

*150g / 5.2 oz hazelnuts, almonds
*150g / 5.2 oz dried cranberries
*450g / 15.8 oz sugar
*210g / 7.4 oz light corn syrup or glykose
*125g / 4.3 oz water
*1/8 tsp salt
*2 egg whites
*1 tsp vanilla extract
*confectioners sugar for dusting

 
Directions:

Place the hazelnuts, almonds and pistachio on a baking tray and toast in oven for about 5 minutes, stirring the nuts occasionally to make sure they toast evenly.

In a small saucepan combine sugar, light corn syrup, salt and water

 

 

 

Clip on a candy thermometer, and bring to a boil over high heat stir constantly with a wooden spoon until the sugar is dissolved,
wipe down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
Continue cooking on medium/high heat, without stirring, until temperature reaches 298,4ºF (148ºC).
Into a bowl of a standing mixer, attached with the whisk attachment, whisk the egg whites on medium-high speed when the sugar mixture reaches 248ºF (120ºC)

 

 

     

 

When the sugar mixture reaches the right temperature,298,4ºF (148ºC).turn the mixer on medium speed and pour it into the meringue mix, in a thin steady stream avoiding the whisk and the sides of the bowl and keep the mixture on medium speed, add the vanilla and continue beating on high speed for about 5 to 10 minutes.

 

 

 

Stop the mixer and add the nuts and dried cranberries.

 

 

Mix well with a greased silicon spatula.

 

 

Cover your hands with powdered sugar and work the nougat.
Let it stand at room temperature, until firm about 2 hours.

 

 

 

Dust your table with confectioners’ sugar.
Cut into desired shapes, dust the nougat with confectioners’ sugar.

 

 

 

Best kept at room temperature, in an air tight container, wrapped in wax paper.