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.

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