French Nougat

  • 2 cups sugar
  • 1-1/2 cups light corn syrup
  • 1/4 cup water
  • 1/4 tsp salt
  • 2 egg whites
  • 4 tbsps soft butter
  • 1 tsp vanilla

1 cup chopped nuts – I use pistachios and almonds, half and half

Combine the sugar, corn syrup, water and salt in a heavy 3 qt saucepan.  Cook, stirring over low heat until the sugar dissolves, then turn it up to medium, use a candy thermometer, and bring it to 250 degrees – do not stir during this time. Continue reading