Nougat Day 2021 is on Friday, March 26, 2021: Day 21 and no sign of chicks.?


Friday, March 26, 2021 is Nougat Day 2021. Personalized Candy‎ Add Words or Photos to MY M&M'S® Candy and Choose from 25 Colors!

Nougat Day

Fulfill the sweet tooth on Nougat Day and declare it each day because of not calorie counting! Heck, satisfy an entire mouth of sweet teeth and smile completely through bites from the scrumptious mixture.Celebrate the ode to nougat by opening individuals all-time favorite chocolate bars that fill using the tasty confectionary. A combination of honey, sugar, nuts and much more, nougat has not been more worthy of its very own day.The Three Musketeers and Baby Ruth bars are share-worthy options use them a platter and hands them to hungry neighbors. Participate in the sugar high too, just like any good neighbor would do. Downing a couple of from the nougat-filled sweets includes a sweetness written throughout it. Oh, seriously, who would like to miss a calorie-free day?!Any Charleston Chew fan sings the praises of the day – well, following the ingesting the nougat first! Sweet days are here, sweet days are here.

Day 21 and no sign of chicks.?

you have to start from day nougat so technically you are only at day 20 trust me i know it took are chicks 22 days hatching from day nougat so dont worry

Is LIFE really a box of CHOCOLATE?

Is LIFE really a box of CHOCOLATE?

I don't know about life but days can be like a box of chocolate

Today I'm having a delicious day

Yesterday however was a nasty nougat day

i need a recipe for flavoured nougat?

i need a recipe for flavoured nougat?

Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.


1 2/3 pounds (700 g) honey

1 3/4 pounds (800 g) blanched, peeled almonds

1 3/4 pounds (800 g) sugar

4 egg whites

Rice paper or edible wafers of the kind used for baking


Preparing torrone at home is not easy; one needs exercise great care in the cooking, stirring the ingredients constantly to obtain a well-amalgamated mixture. Begin by cooking the honey for an hour over a double boiler, stirring constantly, until it has caramelized. In terms of tests, the honey will be ready when a drop, dropped from the back of a spoon into a little cold water, solidifies.

In the meantime make a syrup with the sugar (you'll want three volumes of sugar to two volumes water), heating the mixture gently (you don't want it to darken) while stirring it constantly too lest it stick to the bottom of the pan. The syrup will be ready when a drop, dropped from the back of a spoon onto a plate, forms a white pearl.

Beat the egg whites to stiff peaks, and add them, a little at a time, to the caramelized honey. Mix and continue cooking, directly over a low flame, stirring all the while. The honey will begin to expand and become frothy; continue mixing for a few more minutes and gradually incorporate the syrup, mixing well. Continue cooking and stirring, and when the mixture begins to tighten up and harden, incorporate the almonds. Mix thoroughly and turn the mixture into a pan, preferably square or rectangular in outline, that you have lined with wafers or rice paper. Cover the top of the torrone as well, and press down so as to level the torrone and press out any air bubbles that may have formed. When the torrone has cooled, turn it out onto a wafer-lined work surface, and use a sharp knife to slice it as you prefer. The best way to cut a crumbly torrone is to place the knife blade on the torrone and tap it sharply with the other hand to obtain irregularly shaped chunks of torrone. Torrone should be kept sealed in a cool dry place.

A variation: Use just 12 ounces (300 g) honey and 1 2/3 pounds (700 g) toasted hazelnuts.


Orange Peel and Almond Nougat Recipe - Torrone di Scorze d'Arance e Mandorle.This is a Sicilian variation on nougat that is actually a sort of nut crunch. You'll want organically grown oranges with untreated skins. If you're looking for what most people think of as torrone or nougat, you'll find it here.


2.2 pounds (1 k) orange peels, in large pieces

2.2 pounds (1 k) sugar

8 ounces (200 g) blanched, peeled chopped almonds



Soak the orange peels in water to cover for three days, changing it often. Drain the peels, chop them up, and put them in a pot with the sugar and the almonds. Heat the mixture over a gentle flame, stirring with a spoon, until the sugar has dissolved. Spread the mixture out over a moistened slab of marble, flatten the top with a wooden spatula, and when it has cooled cut it into rectangles.


A Sicilian Arab Nougat Recipe - Cubbaita.Cubbaita is an older version developed by the Arabs who lived in Sicily.


1 pound 2 ounces (500 g) honey

8 ounces (200 g) sugar

1 pound 2 ounces (500 g) sesame seeds

8 ounces (200 g) blanched, peeled, minced almonds

Orange zest, thinly sliced (from untreated, organically grown oranges)


Combine all the ingredients in a pot and heat them over a gentle flame, stirring gently, until the mixture is thoroughly mixed. Remove it from the fire and pour it out onto an oiled marble slab and spread it to an even thickness of about a half inch with a spatula, dipping it in cool water lest it stick. When the cubbaita has cooled, cut it into squares.

A note: Cubbaita more resembles a nut crunch than it does what most people associate with the word torrone. But it is a first step in the direction of torrone.

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