Since I've been making a lot of candy this year, I was somewhat familiar with the process, and having done marshmallows in particular definitely helped. I made a few changes to the original recipe based on what I had in the house (i.e. not enough almonds, or corn syrup, and I wanted to play with the vanilla sugar I had). However, I was not prepared with how stiff the whipped mixture really gets - the direction to "stir the nuts" into the plain base was more like "try not to break your spatula / your arms", and (partially because I slightly overcooked the sugar syrup) cutting it was one of the hardest things either my mom or I had ever experienced. It was well received though, and made a ton so was perfect for gifts.
Would I make it again? Probably not. As much as people liked it, it was far too hard to work with and definitely too hard to cut on my own. But, the point is that I did try it, and I learned, and gosh darn it I conquered that mound of rock hard sugar!
This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle. I'm amazed at the wealth and variety of good eats on our bucket list! Some I hadn't even thought of ever making, until now!
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Don't forget to join the #SundaySupper conversation on Twitter this Sunday! We tweet throughout the day, with our weekly chat starting at 7:00PM EST. Simply follow the#SundaySupper hashtag and include it in your tweets to join in the chat! We also have a fabulous #SundaySupper Pinterest board for more fabulous recipes and food photos.
Nut and Seed Nougat
Makes about 64 chunks
Wafer paper, for lining pan
Shortening or coconut oil, for greasing
2 egg whites
1 tsp meringue powder
¼ tsp cream of tartar
½ cup vanilla sugar
2 ½ cups sugar
1 ½ cups honey
½ cup amber agave nectar
¾ cup clear corn syrup
½ tsp sea salt (I used pink Himalayan)
5 tbsp water
1 tbsp pure vanilla extract
½ tsp almond extract
1 ½ cups whole almonds
1 cup whole hazelnuts
1 ½ cups pine nuts
½ cup sunflower seeds
½ cup pumpkin seeds
- Line a 9x13" pan with wafer paper and grease the sides of the pan well.
- Combine egg whites, meringue powder and cream of tartar in the bowl of a stand mixer fitted with the whip.
- Beat whites until frothy, then stream in the vanilla sugar while beating until the mixture forms soft peaks. Set aside, but keep it in the mixer.
- Combine the regular sugar, honey, agave nectar, corn syrup, salt and water in a saucepan (at least 4-quart size).
- Bring to a boil, uncovered and without stirring.
- Cook until the syrup reaches 300°F / 149°C.
- Begin re-whipping the egg white mixture on medium speed, then wearing oven mitts (I suggest something like the Ove Glove or fingered silicone gloves) pour syrup over egg whites in a thin steady stream down the side of the bowl.
- Beat in vanilla and almond extract.
- Continue beating at high speed until mixture is stiff (about 5-10 minutes).
- Remove bowl from the mixer and immediately begin to work in the nuts and seeds.
- Turn into the pan and press out into an even layer (I used a bench scraper and a greased silicone spatula).
- Cool for 2 hours, then turn out onto a cutting board and chop into pieces with a very sturdy knife. Dust with cornstarch.
- Store in a cornstarch dusted, airtight container.
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 13.8 mg
Total Carbs: 23.0 g
Dietary Fiber: 0.9 g
Protein: 2.1 g