Rating: ☆ ☆ ☆
Medium

Nougat Blanc:
3 c. sugar
1-3/4 c. honey
1 c. water
2 egg whites
1 tsp. brandy in which a vanilla bean has been infused
2 c. nutmeats (broken and toasted, if preferred)

Put the sugar, honey, and water together and cook until a hard crack ball will form when dropped in cold water. Beat the egg whites until stiff and pour the hot syrup slowly into them, beating constantly until the mixture grows too stiff to beat. Then fold in the brandy and nut meats. Mix well and pour onto a marble slab. When it is cool, cut in squares or rectangles. (If you do not have a marble slab, pour nougat onto pain azyme (rice paper or wafer paper) and place another sheet on top and weight with a board until cool.)

Depending upon the flavor of honey and type and shape of nuts (broken, toasted, ground) used, each batch of nougat will taste differently. Nougat is a traditional sweet eaten at holiday times.

This is rated 3 star because it didn't come out like the recipe said. It was very sticky, but very yummy.

What does this say about it's time period:
This tells me that this was more of a treat then a every day food. The honey is not common in the 18th century recipes. The sugar and nuts that are used in this recipe are used in many other recipes of this time. This would be made around Christmas time or any special occasion.