Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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- Almond oil or a neutral-tasting oil for greasing the baking sheet
- 1 cup honey
- 3 tablespoons light corn syrup
- 3/4 cup heavy cream
- 3/4 cup whole almonds, toasted
- 3/4 cup shelled pistachios
- 3/4 cup sliced almonds, toasted
- 2 tablespoons finely chopped candied orange or tangerine peel
- A few drops orange flower water
This nougat has an elusive orange flower water flavor and plenty of nuts. I buy pistachio nuts in small quantities, so they are crisp and fresh, and I don’t toast them, so they retain that lovely brilliant green color. I have fond memories of my grandfather, who was Syrian, giving me huge 10-pound sacks of red-dyed, unshelled pistachios to snack on when I was a little boy. I ate them so fast, they only lasted a few days at most. The red dye on my fingers, however, lasted considerably longer.
- 1Lightly grease a baking sheet with almond oil or a neutral-tasting oil.
- 2Measure the honey, corn syrup, and heavy cream into a heavy 4-quart saucepan, and cook, monitoring the temperature with a candy thermometer, until it reaches 265°F.
- 3Remove from the heat and quickly stir in the nuts, citrus peel, and orange flower water. Spread the hot nougat evenly onto the greased cookie sheet and cool completely before slicing.
- 4Cut into 1-inch squares with a large chef’s knife brushed with a small amount of oil. Store in an airtight container.