Prep 45 mins
Cook 0 mins
One of my favorite sweets. Allow 12 hours after making for the candy to set.
- 2 cups sugar
- 2 tablespoons lavender flowers
- 1 1⁄3 cups light corn syrup
- 2 egg whites
- 1 cup blanched almond
- 2 tablespoons butter
- To make lavender sugar, blend a quarter cup of sugar and 2 tablespoons of lavender flowers in a food processor. Add the remaining 13/4 cup sugar, mix well and store. To allow time for the flowers to perfume the sugar, prepare the lavender sugar at least 3 days before you make the candy.
- Combine 6 tablespoons lavender sugar with 1 tablespoon water and a third cup light corn syrup in a heavy 2 quart saucepan, stir over low heat until the mixture comes to a boil. Cover and cook about 3 minutes. While the syrup mixture is cooking, butter an 8-by-8-inch pan and dust with powdered sugar.
- Remove the saucepan cover and clip a candy thermometer to the side of the pan. Continue cooking the syrup over medium heat, without stirring, until the temperature reaches 234 degrees (soft-ball stage). Remove the pan from the stove and let it sit while you do the next step.
- Beat 2 egg whites with a mixer until very stiff with dry peaks. Slowly add the hot syrup to the egg whites, beating at least 5 minutes until the mixture is thick and creamy, like marshmallow cream.
- In a heavy quart pan, blend 1 cup light corn syrup and 1 cup lavender sugar. Cook over low heat, stirring until the mixture begins to boil. Cover and continue to cook for 3 minutes. Remove the cover and continue to boil rapidly without stirring, until the candy thermometer reaches 285 degrees. Remove from heat.
- Pour this syrup into the first mixture, beating well. The nougat will be glossy white, the consistency thick and sticky. Stir in 1 cup blanched almonds and 2 tablespoons butter.
- Pour into the prepared pan, and set in a cool place for 12 hours.
- Remove nougat from the pan and cut into desired serving size.