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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make lavender sugar, blend a quarter cup of sugar and 2 tablespoons of lavender flowers in a food processor. Add the remaining 13/4 cup sugar, mix well and store. To allow time for the flowers to perfume the sugar, prepare the lavender sugar at least 3 days before you make the candy. | 2. Combine 6 tablespoons lavender sugar with 1 tablespoon water and a third cup light corn syrup in a heavy 2 quart saucepan, stir over low heat until the mixture comes to a boil. Cover and cook about 3 minutes. While the syrup mixture is cooking, butter an 8-by-8-inch pan and dust with powdered sugar. | 3. Remove the saucepan cover and clip a candy thermometer to the side of the pan. Continue cooking the syrup over medium heat, without stirring, until the temperature reaches 234 degrees (soft-ball stage). Remove the pan from the stove and let it sit while you do the next step. | 4. Beat 2 egg whites with a mixer until very stiff with dry peaks. Slowly add the hot syrup to the egg whites, beating at least 5 minutes until the mixture is thick and creamy, like marshmallow cream. | 5. In a heavy quart pan, blend 1 cup light corn syrup and 1 cup lavender sugar. Cook over low heat, stirring until the mixture begins to boil. Cover and continue to cook for 3 minutes. Remove the cover and continue to boil rapidly without stirring, until the candy thermometer reaches 285 degrees. Remove from heat. | 6. Pour this syrup into the first mixture, beating well. The nougat will be glossy white, the consistency thick and sticky. Stir in 1 cup blanched almonds and 2 tablespoons butter. | 7. Pour into the prepared pan, and set in a cool place for 12 hours. | 8. Remove nougat from the pan and cut into desired serving size. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
lavender flower	2	tablespoons		-	-	-	-
corn syrup	1 1/3	cups		1286.7067	349.1385	0.0	0.9093
egg white	2			34.32	0.4818	7.194	0.1122
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.