Almond Nougat

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READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
  • Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart).
  • Over medium heat, stir mixture until sugar dissolves.
  • Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
  • Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
  • 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.
  • Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
  • 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.
  • Add vanilla extract, almond extract and butter, beating again for about 5 minutes.
  • Stir in toasted nuts and ground almonds with a wooden spoon.
  • Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan.
  • Smooth the mixture evenly with a spatula.
  • Refrigerate until firm.
  • Loosen edges of candy with a knife. Invert nougat on cutting board.
  • Cut into pieces. Store in airtight container.
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