Chewy Almond Nougat
Serving Size / Yield
- 3 egg whites
- 1 1/2 C. sugar (or Splenda for diabetics)
- 1 1/4 C. light corn syrup
- 1/4 C. water
- 4 C. sugar (or Splenda for diabetics)
- 3/4 C. water (or more as needed)
- 1/2 C. butter, melted
- 4 tsp. vanilla extract
- 3 C. almonds, roughly chopped
- 1 tsp. salt
Liberally grease a 15 X 10 X 1 inch pan and set aside.
Liberally grease a large bowl and also set aside.
In the bowl of a stand mixer, beat the egg whites until they form stiff peaks.
In a heavy saucepan at medium heat, combine 1 1/2 C. sugar (or Splenda) and 1/4 C. water until it forms a syrup and comes to a boil. Cook without stirring until the mixture reaches 238 degrees for about 6 minutes.
Slowly and carefully add the hot syrup to the egg whites while the mixer is on medium speed. Beat for 10 minutes until the mixture holds a shape and is warm. Transfer to the greased bowl.
In another saucepan over medium heat, combine the remaining sugar and water. Cook until the sugar dissolves and the mixture comes to a boil, about 15 minutes. With a clean wooden spoon, cook and stir over medium-high heat until the mix reaches 275 degrees. It should take another 15 minutes.
Pour the mixture into a bowl and stir until blended. Combine the butter, vanilla, almonds, and salt and gradually add to the mixture. Combine with the earlier mixture and place into the greased pan, smoothing out.
Allow to stand at room temperature for at least 5 hours, or until firm.