Almond Nougat

FROM THE FOOD NETWORK (foodtv.ca)

(makes 12 servings)

1cup blanched hazelnuts
2 x 4 1/2oz packages blanched whole almonds
1/2cup almonds,ground
2cups sugar
1cup light corn syrup
1/2cup honey
1/4tsp salt
1/4cup water
2 egg whites
2tsp vanilla extract
1tsp almond extract
1/4cup butter, softened

Directions:

1. Preheat oven to 350F.
2. Add hazelnuts & whole almonds to cookie sheet. Toast until golden, about 10min.
3. Add sugar, corn syrup, honey, salt & water in a heavy bottomed saucepot (3 quart).

4. Over medium heat, stir mixture until sugar dissolves. Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252F on a candy thermometer.
5. Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
6. While mixer is on, in a thin steady stream, pour ¼cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5min.
7. Continue to cook the remaining syrup to brittle threads, reading 315 to 318F on a candy thermometer.
8. 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.

9.Add vanilla extract, almond extract & butter, beating again for about 5min. S

10. tir in toasted nuts and ground almonds with a wooden spoon.

11. Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan. Smooth the mixture evenly with a spatula. If it is a particularly humid day, refrigerate until firm.
12. Loosen edges of candy with a knife. Invert nougat on cutting board. Cut into pieces.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6716