Almond Nougat

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 12
• 1 cup hazelnuts, blanched
• 2 (4 1/2 ounce) packages whole almonds, blanched
• 1/2 cup ground almonds
• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup honey
• 1/4 teaspoon salt
• 1/4 cup water
• 2 egg whites
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/4 cup butter, softened

Recipe

• 1 preheat oven to 350 degrees f.
• 2 add hazelnuts and whole almonds to cookie sheet. toast until golden, about 10 minutes.
• 3 add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart).
• 4 over medium heat, stir mixture until sugar dissolves.
• 5 continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees f. on a candy thermometer.
• 6 meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
• 7 while mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
• 8 continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees f. on a candy thermometer.
• 9 while mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.
• 10 add vanilla extract, almond extract and butter, beating again for about 5 minutes.
• 11 stir in toasted nuts and ground almonds with a wooden spoon.
• 12 transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan.
• 13 smooth the mixture evenly with a spatula.
• 14 refrigerate until firm.
• 15 loosen edges of candy with a knife. invert nougat on cutting board.
• 16 cut into pieces. store in airtight container.