MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Torrone (Italian Nut & Nougat Confection)
Categories: Candy, Snacks nuts, Citrus
Yield: 80 Pieces

2 (8" x 10") sheets wafer
- paper
1 1/3 c Honey
1 c White sugar
3 tb White sugar
2 lg Egg whites; room temp
1 pn Salt
1/4 ts Vanilla extract
1 tb Lemon zest
3 c Roasted almonds
1 c Roasted pistachios

Line an 8" x 11" baking dish with plastic wrap, allowing
ends to hang over the sides. Place 1 sheet of 8x10 wafer
paper in the bottom of the pan. Keep the roasted almonds
and pistachios in a warm place until ready to add at the
end. This makes it easier to mix them in.

Pour honey into a heavy-bottomed pot. Add sugar. Mix and
stir over low heat with a spatula, stirring constantly
until mixture turns from grainy to silky and smooth,
about 30 minutes. Remove pot from heat.

Place the egg whites in a mixing bowl; add a pinch of
salt. Whisk until whites form soft peaks, 3 to 4
minutes. Place pot back on low heat. Gradually whisk
about a quarter of the whipped egg whites into the
honey/sugar mixture; whisk in the remaining egg whites
in 3 more batches.

Continue cooking over low heat, stirring constantly with
a spatula until mixture turns a brighter white and a
ribbon of the mixture does not immediately incorporate
back into the rest of the mixture and stays intact on
the surface for a while. This will take about 40
minutes. You can add a few drops of the mixture into a
small bowl of ice cold water to test the consistency;
ideally it should feel like soft clay.

Whisk in vanilla and lemon zest. Add warm almonds and
pistachios and stir to incorporate evenly.

Transfer mixture to prepared baking dish. Even out as
best you can with a clean oiled spatula. Top with 2nd
sheet of wafer paper, shiny side up. Cover with plastic
wrap and press down evenly, tamping mixture down gently
but firmly. Remove top layer of plastic.

Allow torrone to sit at room temperature until cool,
firm, and ready to cut, 1 or 2 hours. Lift torrone from
baking dish with the edges of the bottom layer of
plastic wrap. Invert and remove plastic from the bottom.
If the plastic wrap is difficult to remove from the
edges of the torrone, you can trim off the edges. Step 8

Cut torrone into 1" squares using a sharp serrated
knife.

COOK'S NOTE: If you don't use the wafer paper (also
called edible rice paper), you can just spray the
plastic wrap with vegetable oil. Some people use
cornstarch, but I'm not a fan.

Yield: 80 (1") square pieces

RECIPE FROM: https://www.allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramel Peanut Nougat Bars
Categories: Candy, Nuts, Chocolate, Snacks
Yield: 24 servings

1/4 c Karo syrup
2 tb Butter
1 tb Vanilla
2 tb Peanut butter
pn Salt
3 c Confectioners' sugar
35 Caramels
1 c Peanuts; chopped
12 oz Chocolate morsels

Combine corn syrup, butter, vanilla, peanut butter and
salt until creamy. Mix in the confectioners' sugar. When
the mixture is very thick, press it into a lightly
greased 9" X 9" pan. Refrigerate.

Melt the caramels in a double boiler over hot water.
When soft, mix in the peanuts. Pour over the mixture in
the pan. Refrigerate.

Melt the chocolate in a microwave oven set on high for 2
minutes. Stir halfway through cooking time.

When the mixture in the pan is firm, cut it into 2" X 1"
bars. Spear a bar on a fork and dip into the melted
chocolate. Tap to knock off any excess drips.

If you like, roll into finely chopped peanuts. Place on
waxed paper to cool to room temperature.

By Linda Griffith

Makes 2 dozen

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

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... There are things labelled health food that ought to be against the law
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramel Peanut Nougat Bars
Categories: Candy, Nuts, Chocolate, Snacks
Yield: 24 servings

1/4 c Karo syrup
2 tb Butter
1 tb Vanilla
2 tb Peanut butter
pn Salt
3 c Confectioners' sugar
35 Caramels
1 c Peanuts; chopped
12 oz Chocolate morsels

Combine corn syrup, butter, vanilla, peanut butter and
salt until creamy. Mix in the confectioners' sugar. When
the mixture is very thick, press it into a lightly
greased 9" X 9" pan. Refrigerate.

Melt the caramels in a double boiler over hot water.
When soft, mix in the peanuts. Pour over the mixture in
the pan. Refrigerate.

Melt the chocolate in a microwave oven set on high for 2
minutes. Stir halfway through cooking time.

When the mixture in the pan is firm, cut it into 2" X 1"
bars. Spear a bar on a fork and dip into the melted
chocolate. Tap to knock off any excess drips.

If you like, roll into finely chopped peanuts. Place on
waxed paper to cool to room temperature.

By Linda Griffith

Makes 2 dozen

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

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... I never know whether to pity or congratulate a man on coming to his senses. --- MultiMail/Win v0.52
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