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Nougat with almonds and hazelnut

Ingredients: 250 g grams of honey 250 g of refined sugar 3 egg whites 200 g almonds 200 g of hazelnuts 200 g pistachios 100 g of finely chopped candied fruit

Preparation mode: Boil water in a pan and when it boils, throw the almonds in for about 10 minutes. Then remove them from the water and remove their skins. Take the peeled almonds and hazelnuts in the medium oven until they are toasted as is done with peanuts. Reserve. Peel the pistachios and set aside. Beat the 3 egg whites and set aside. Place the honey in a water bath, stirring for about 50 minutes with a wooden spoon without stopping. Take another pan with the refined sugar to the fire until it starts to brown. Always stirring the honey in a double boiler, add the egg whites and gradually add the caramelized sugar. The compost will incorporate and grow. Continue stirring and add the remaining ingredients (almonds, hazelnuts and pistachios). Keep stirring until you reach the desired point. Remove from heat. In a pan, pour the compost on top and let it cool. After it has cooled, cut to the size you want and serve.


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