Ingredients

6 14-inch square wafers or tortenbode
1/2 c water
1 c sugar
1 c honey
6 lg egg whites
1 t cream of tartar
2 T powdered sugar
1 lb walnuts,Shelled
1 T vanilla extract

Cooking Instructions

Cook the water and sugar, in a heavy bottomed 2-quart saucepan,
until the syrup moves away from the bottom. Add the honey and cook down by a third. Whip the egg whites until soft peaks form and add the cream of tartar. Gradually add the powdered sugar and beat until stiff
peaks form, then add by spoonfuls to the honey mixture. Transfer the
mixture to a double boiler and cook, stirring constantly, for 15 to
20 minutes, until it cooks down a bit. Beat until the mixture looks
“dry”. Stir in the chopped nuts and cool. On a work surface covered
with waxed paper, spread a wafer with 1/4 of the honey mixture about
3/4 of an inch thick. Cover with a second wafer and press down
evenly. Spread another fourth of the honey mixture on the second
wafer and top with a third wafer. Repeat to makd a second nougat.
Wrap each one tightly in heavy foil and refrigerate overnight. Trim
off the edges and cut into 3/4-inch strips, then cut each strip
diagonally into 2 1/2-inch pieces.

Serve with tea.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)