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In the name of God and prayers and peace be upon the Messenger of God #Nougat_with_Nuts A dessert from heaven Ingredients 1 cup glucose honey = 300 grams 1/3 cup honey = 100 grams 1 cup sugar = 250 grams 2 egg whites Vanilla A pinch of salt 1 tablespoon ground cardamom 2 to 3 cups of nuts, any kind Notes: We can use any type of honey, the entire amount, or mix in any proportion as desired. Put the honey in a pot over low heat. I repeat, low heat, like we cook rice. Add the sugar and stir for 30 minutes. Turn off the heat, then quickly beat the egg whites. Add the honey in thin threads while beating, only a quarter of the amount of honey to ensure that it does not clump when added to the honey. Then add the egg whites gradually while mixing quickly. The duration varies according to your cooking temperature, so as soon as it starts to thicken, we test it with cold water. We heat the nuts, which are already roasted, so that the nougat does not dry out while being placed inside it and to facilitate the process of spreading inside the tray. We prepare a 20 x 30 tray and line it 1 cup glucose = 300 grams One third of a cup of honey = 100 grams 1 cup sugar = 250 grams 2 egg whites vanilla A pinch of salt 1 tablespoon ground cardamom 2 to 3 cups of nuts, any kind Notes We can use any type of honey in all the quantity or mix in any proportion as desired Put the honey in a saucepan on a low heat. Repeat a slow fire, as we cook rice Add sugar and stir for 30 minutes, turn off the heat, then quickly beat the egg whites We add honey in the form of thin threads while whisking a quarter of the amount of honey only to ensure that it does not clump when added to honey, then add the egg whites gradually with rapid mixing The duration varies according to the cooking temperature you have, so the first time it begins to thicken, we test it with cold water We heat the nuts, which are already roasted, so that the nougat does not become stiff while placing it inside and facilitates the individual process inside the tray Prepare a tray of size 20 x 30, lining it with butter paper, greased with oil, or use starch to prevent sticking Refrigerate the nougat for 4 hours in the refrigerator, preferably overnight Cut it as required Keep them individually wrapped or coated with a generous amount of starch at room temperature