MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chewy Almond Nougat
Categories: Nuts, Candy, Snacks
Yield: 5 servings

3 lg Egg whites
1 1/2 c Sugar
1 1/4 c Light corn syrup
1/4 c Water

MMMMM-----------------------ALMOND MIXURE----------------------------
3 c Sugar
3 c Light corn syrup
1/2 c Butter; melted
4 ts Vanilla extract
3 c Slivered almonds; toasted
1 ts Salt

Heavily butter a 15" X 10" X 1" pan; set aside. Heavily
butter a large bowl; set aside. In a stand mixer, beat
egg whites until stiff peaks form. In a heavy saucepan
over medium heat, combine the sugar, corn syrup and
water. Cook and stir until sugar is dissolved and
mixture cones to a boil, about 10 minutes. (If sugar
crystals are present, cover and boil for 1-2 minutes to
allow steam to wash crystals down.) Cook, without
stirring, until a candy thermometer reads 238oF/114oC
(soft ball stage), about 6-8 minutes.

With mixer running carefully and slowly add hot liquid
in a steady stream over egg whites. Beat 10 minutes
longer or until mixture holds its shape and is lukewarm.
(Mixture will be beginning to lose its gloss.) Transfer
to prepared bowl.

For almond mixture, in a large heavy saucepan over
medium heat, combine sugar and corn syrup. Cook and stir
until sugar is dissolved and mixture comes to a boil,
about 15 minutes. (If sugar crystals are present, cover
and boil for 1-2 minutes to allow steam to wash crystals
down.) With a clean spoon, cook and stir over
medium-high heat until a candy thermometer reads
275oF/135oC (soft-crack stage), about 15 minutes longer.

Pour over mixture in bowl (do not scrape saucepan). With
a large wooden spoon, stir until blended. Combine butter
and vanilla; gradually add to almond mixture until
blended. Stir in almonds and salt until blended.
Transfer to prepared pan. Let stand at room temperature
for several hours or until firm. Cut into squares. Wrap
in plastic or waxed paper if desired.

Vera Kramer, Jenera, Ohio

Makes: about 5-1/2 pounds

RECIPE FROM: https://www.tasteofhome.com

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