PISTACHIO-CHERRY NOUGAT BITES
Makes approximately 11⁄2 dozen pieces
Number Of Ingredients 10
Steps:
- Line a 9x9-inch baking pan with aluminum foil, letting foil extend over edges of pan by 2 inches. Spray with nonstick cooking spray, and set aside. In a large saucepan, combine sugar, honey, and 3⁄4 cup water. Cook over medium heat until a candy thermometer reads 260°. While sugar mixture cooks, in a large bowl, beat egg whites and reserved vanilla bean seeds at high speed with an electric mixer until stiff peaks form. When sugar mixture reaches 260°, remove from heat. With mixer on low speed, carefully and gradually add sugar mixture to egg whites. Add extracts. Increase speed to medium-high; beat 12 minutes. Add pistachios and cherries. Beat 3 minutes. Spread mixture into prepared pan. Top with almonds, pressing gently. Let stand 8 hours. Lifting edges of foil, remove mixture from pan. Cut into 2-inch squares. Store in an airtight container up to 5 days.
CHERRY NOUGAT BITES
Make and share this Cherry Nougat Bites recipe from Food.com.
Provided by Kim Ong
Categories Candy
Time 30m
Yield 26 pieces
Number Of Ingredients 6
Steps:
- Combine condensed milk, vanilla essence and sugar in a mixing bowl.
- Stir in powdered milk and cherries with a wooden spoon until combined.
- Turn mixture onto surface lightly dusted with icing sugar.
- Knead until smooth.
- Divide mixture in half.
- Roll each half between your palms into a rope 2.
- 5cm thick.
- Dust with extra icing sugar.
- Refrigerate until firm.
- When firm cut into 2.
- 5cm pieces.
- Store in an air-tight container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 30.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 4.6, Sodium 17.6, Carbohydrate 3.6, Sugar 3.5, Protein 1.2
NUTTY NOUGAT CARAMEL BITES
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submitted Diane Bartels of Greensburg, PA. Perfect for parties and gift giving, these bite-sized candies melt in your mouth. It all begins with a butterscotch-flavored cookie base, followed by a marshmallow and peanut butter nougat filling. Then, a creamy caramel layer is finished off with milk chocolate icing.
Provided by Allrecipes Member
Time 2h35m
Yield 180
Number Of Ingredients 22
Steps:
- FOR COOKIE BASE: PREHEAT oven to 350 degrees F. Line 17 x 11 x 1-inch baking pan with parchment paper.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
- BAKE for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.
- FOR NOUGAT FILLING: MELT butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.
- STIR in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
- FOR CARAMEL LAYER: COMBINE caramels and cream in medium, heavy-duty saucepan. Cook over low heat, stirring constantly, until caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.
- FOR ICING: MELT milk chocolate morsels, 1/3 cup butterscotch morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread icing over caramel layer. Refrigerate for at least 1 hour.
- TO SERVE, let stand at room temperature for 5 to 10 minutes. Cut into 1-inch pieces. Store in airtight container in refrigerator.
Nutrition Facts : Calories 67 calories, Carbohydrate 8.6 g, Cholesterol 6.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 60.1 mg, Sugar 6.3 g
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