French Almond Nougat

This is the best almond nougat recipe and it makes lots. I love giving it as a gift! Feel free to change the almonds to your favorite nut and add in some dried fruit too.

Buy equipment you need here:
KitchenAid Mixer 6 qt. - http://amzn.to/1y9hEEp
8” Square Pan - http://amzn.to/1tyQvVa
Baking Parchment Roll - http://amzn.to/1vDu70Y
Candy Thermometer - http://amzn.to/1tC3e9h

Ingredients:

For the first part (mazetta):

2 Egg whites, room temperature
3/4 cup Light corn syrup
1/2 cup Sugar

For the second part (nougat):

1 1/2 cups Light corn syrup
1 1/2 cups Sugar
4 tbsp Unsalted butter, melted
1 tsp Vanilla extract
1/4 tsp Salt
3 1/2 cups Whole raw almonds, skin on

For the first part: Using an electric mixer, beat egg whites until stiff and set aside.
In a small saucepan, combine corn syrup, 1/4 cup water, and sugar. - Clip on a candy thermometer and bring to a boil over high heat, stirring with a wooden spoon.
Reduce to a medium heat and cook, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage).
Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated.
Spray an 8" square baking pan with vegetable-oil spray, line with parchment, oil parchment, and set aside.
For the second part: In a medium saucepan, combine corn syrup and sugar, clip on candy thermometer, and bring to a boil over high heat, stirring constantly with a wooden spoon.
Reduce to a medium-high heat and cook to 280 degrees (soft-crack stage) without stirring. If heat is too high it can boil over, so watch carefully.
Remove from heat and, without scraping pan, pour syrup over first part.
Working quickly, stir with a wooden spoon until almost smooth.
Stir in butter, vanilla, and salt until incorporated.
Stir in nuts.
Scrape into prepared pan, and smooth the top.
Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
Unmold nougat from pan and cut nougat into bitesize pieces or other desired shapes. Wrap each piece in baking parchment or waxed paper.

Recipe from here: http://www.marthastewart.com/350253/f...

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