Chewy nougat candy squares with toastedslivered almonds.
4 1/2 cups granulated sugar – divideduse
Combine 1 1/2 cup sugar, 1 1/4 cup lightcorn syrup, and water in a large saucepan. Cook over medium heatand bring to a boil, about 5 to 7 minutes. Then cook, withoutstirring to the soft ball stage, about 238°F (115°C),which should take about 5 minutes. Remove from the heat. Beategg whites to soft peaks and gradually pour in the syrup mixture;beat until stiff. Set aside.
Line 2 (8-inch) baking pans with aluminumfoil; extending the foil over the edges. Sprinkle with cornstarch.
In a heavy saucepan cook 3 cups sugarand 3 cups light corn syrup and bring to a boil, about 10 minutes.Continue to cook without stirring until the mixture reaches thesoft crack stage, about 272°F (135°C), about 15 minutes.
Slowly add to the egg white mixture andmix until blended. Stir in melted butter, blanched slivered almonds,and salt.
Pour into the prepared pan and chill untilfirm.
Use the foil to lift the candy from thepan to a cutting board. If the edges are too sticky, dust lightlywith cornstarch.
4 1/4 cups light corn syrup – divided use
1/4 cup water
2 large egg whites
1 teaspoon cornstarch
1/2 cup butter, melted
3 cups slivered almonds, toasted
1/4 teaspoon salt
Makes 32 pieces.
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