Honey Nougat

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Honey Nougat
Honey Nougat

Ingredients

1 cup honey

2 egg whites (stiffly beaten)

2 cups blanched, peeled almonds (kept warm)*

¾ cup roasted hazelnuts or macadamia nuts (kept warm)*

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1 cup honey

2 egg whites (stiffly beaten)

225 grams blanched, peeled almonds (kept warm)*

100 grams roasted hazelnuts or macadamia nuts (kept warm)*

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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

Instructions

  • Put honey in saucepan and place over medium heat.
  • Stir with wooden spoon until it boils.
  • Remove from heat and stir until honey thins to consistency of pancake syrup.
  • Stir in egg whites and return to heat.
  • Continue cooking until it reaches a toffee-like consistency (hard-ball stage).
  • Stir in nuts and mix well.
  • Spread mixture into greased pan.
  • Cool and cut into 1-inch (2.5-cm) squares.
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Nutritional Info

Storage

Notes

*Nuts must be warm. Cover freshly peeled nuts with foil to retain warmth for blanching / roasting. Wrap previously processed (bought) nuts in foil and warm beforehand at 200°F (95°C) for 15 minutes and keep warm.

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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