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Title: Gumdrop & Pistachio Nougat
Categories: Candy, Nuts, Snacks, Citrus
Yield: 40 servings

Nonstick cooking spray
1 1/2 c Small lemon, orange and
- strawberry gumdrops
3 lg Egg whites
1/4 ts Fine salt
3 1/4 c + 2 tb granulated sugar
3/4 c Honey
1/4 c Light corn syrup
2 ts Pure vanilla extract
1/2 tb Zest of 1 naval orange
1 c Roasted, salted, pistachios;
- chopped

Special equipment: a candy thermometer

Recipe courtesy of Food Network Kitchen

Line an 8" X 11" baking pan with plastic wrap and spray
the wrap liberally with cooking spray. Line the bottom
of the pan with a piece of parchment paper and spray the
parchment with cooking spray.

Slice 1/2 cup of the gumdrops in half long ways with a
paring knife and lay them flat-side down on the
parchment. Roughly chop the remaining gumdrops and set
aside.

Put the egg whites and salt in the bowl of a stand mixer
fitted with a whisk attachment. Combine 3 1/4 cups of
the sugar, the honey, corn syrup and 1/4 cup of water in
a medium saucepan over medium heat. Stir until the sugar
dissolves. Brush down the sides of the pan with a pastry
brush dipped in water to remove sugar crystals and
continue to cook, brushing the sides of the pan down
occasionally, for 8 minutes.

Increase the heat to medium-high and attach a candy
thermometer to the side of the pan. When the syrup
reaches 260-|F/127-|C, about 9 minutes, turn the stand
mixer on to medium-high speed and whip the egg whites
until foamy, about 1 minute. Sprinkle in the remaining 2
tablespoons of sugar and whip the egg whites until they
hold firm peaks, about 3 minutes.

Continue to cook the syrup, swirling pot occasionally,
until the mixture reaches 290-|F/14-|C, 8 to 10 minutes
more.

Replace the stand mixer's whisk attachment with a paddle
attachment. With the mixer on medium-low speed,
carefully pour the sugar syrup into the egg whites.
Increase the speed to medium-high and beat until the egg
whites become stiff and glossy, 8 to 10 minutes.

Add the vanilla extract and orange zest; mix to combine.
Add the 1 cup chopped gumdrops and the pistachios to the
nougat mixture and stir to combine. The mixture will be
very stiff.

Spread the nougat into the prepared pan and smooth the
top with a small offset spatula sprayed with cooking
spray. Spray a piece of parchment paper with nonstick
spray and place over the nougat, sprayed-side down. Let
sit at room temperature for at least 6 hours or
overnight.

Once the nougat has set, place a piece of parchment
paper on top of a cutting board and spray with cooking
spray. Lift the nougat out of the pan and flip it over
onto the cutting board, then peel off the plastic and
parchment. Trim the edges with a large heavy knife
sprayed with cooking spray. Cut the nougat into about 40
pieces, each about 1 1 /2" square, spraying the knife
with cooking spray as needed.

Wrap the squares individually in parchment paper. Store
in an airtight container at room temperature for up to 2
weeks.

Yield: 40 candies

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

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