NOUGAT MONTELIMAR
Steps:
- Combine water, 300g sugar and glucose and boil to 297 degree brushing down the sides as needed.
- When it reaches 297 degrees add honey and boil again to 297 degrees
- Whip whites and 50g sugar until soft peaks form.
- Drizzle the syrup down the inside of the bowl while it is running on low speed.
- When all the syrup is added turn up to high speed and whip for 1 minute.
- Switch to a paddle and beat at medium high speed for 5 minutes.
- Meanwhile combine nuts, cherries and curry together and spread pn a sheet pan and place in a preheated 300 degree oven until warm, remove from oven and keep warm.
- Stop mixer and take a little mixture and submerge in ice water and stretch it out. When cold, hit the piece softly with finger or utensil and if it shatters, it's done. If it doesn't continue to mix.
- Dust a table with powdered sugar and pour candy on top. Sprinkle in nuts, cherries and spice mix with a bench scraper. Fold them in.
- Spread out on a ¾ inch rectangular dish and let cool.
- When cool, cut into pieces of your desired size.
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