Yield: 2-½ pounds
Nougats are much more popular in Europe than they are in the US. In the southern countries (Spain, Italy, Greece, etc.) you can find bars of nougat for sale everywhere. Some is soft and chewy while others are firm and crisp. Each country seems to have its own variation, often defined by the types of nuts used. For a slightly different nougat, try the Greek nougat as well.
These nougats are quite firm and very chewy, while the roasted nuts are crisp and add a wonderful flavor. You can use all almonds if desired.
Toast in oven 10 minutes, until golden.
In heavy, straight-side, 3-quart saucepan, combine sugar, corn syrup, honey, salt, and water.
Meanwhile, in large (4 quart minimum) bowl of electric mixer (stand mixer is best), at high speed, beat egg whites until stiff
peaks form. You can wait until the cooked mixture is about 140°F [160°C] before starting.
Cook the rest of the syrup to 315°-318°F [155°C]. on candy thermometer, or until a small amount in cold water forms brittle threads.
Add vanilla and butter, beating until thickened again--about 5 minutes. With wooden spoon stir in toasted nuts.
Turn mixture into buttered 7” x 11” x 1½” [18 cm x 28 cm x 4 cm] pan.
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