NOUGAT WITH TOASTED ALMONDS RECIPES

Steps:

• Heavily butter a 15x10x1-in. 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 238° (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 275° (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.

Steps:

• Preheat the oven to 200°. Spread the almonds and pistachios on a large baking sheet and keep warm in the oven. Line an 8-inch square baking pan with parchment paper, allowing the paper to hang over on two opposite sides. Lightly spray the paper with vegetable oil spray. In a bowl, combine the cornstarch and confectioners' sugar and dust the pan with half of the mixture.
• In a medium saucepan, combine the 1 2/3 cups of granulated sugar with 1/4 cup of the honey and the water and bring to a boil. When the temperature of the syrup reaches 245° F on a candy thermometer, after 20 to 30 minutes, bring the remaining 1/2 cup of honey to a boil in a small saucepan. Continue cooking the sugar syrup.
• Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt until firm peaks form. Add the remaining 1 tablespoon of granulated sugar; beat until combined.
• When the pure honey reaches 265° F on a candy thermometer, after 5 to 8 minutes, add it in a fast, steady steam to the egg whites with the mixer at medium-high speed. When the sugar syrup reaches 305° F, add it to the egg whites in a fast, steady stream and beat at high speed until the mixture is pale, 3 to 5 minutes. Using an oiled wooden spoon, immediately stir in the hot nuts (the nougat will be a bit stiff).
• Scrape the nougat into the prepared pan, and, using oiled hands, press it into an even layer. Dust the remaining cornstarch mixture on top, cover and let cool.
• Lift the nougat from the pan and brush off the excess cornstarch powder. Using a serrated knife, cut the nougat into 3/4-inch slices. Cut the slices in pieces and serve, or wrap in wax paper and store in an airtight container for up to 2 weeks.