AARP - Segunda Juventud - Spanish Nougat

Spanish Nougat

Courtesy of Old Havana Cookbook/Hippocrene Books, Inc
December 2005/January 2006

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thirsty for culture

mexican holidays: three months of christmas

ajiaco

roast suckling pig

pineapple fritters

cornstarch pudding

original daiquiri cocktail

mofongo
Serves: 6 to 8

This recipe is taken
from The Old Havana
Cookbook and appears
courtesy of Hippocrene
Books, Inc.

1 cup (8 ounces) simple syrup (equal parts sugar and water combined)

1 cup honey

6 egg whites, stiffly beaten

2 cups toasted almonds or hazelnuts (or 1 cup of each), chopped roughly

Wafers for lining

Mix syrup and honey with the stiffly beaten egg whites. Add almonds or hazelnuts and mix well. Heat mixture in a heavy saucepan over medium heat; stir occasionally until very thick and almost candied.

Serve in small molds or bowls lined with wafers.

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