Almond Nougat

Step 1: Preheat oven to 350 degrees F.

Step 2: Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.

Step 3: Add sugar, corn syrup, honey, salt and water in a heavy bottomed sauce pot (3 quart).

Step 4: Over medium heat, stir mixture until sugar dissolves.

Step 5: Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.

Step 6: Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.

Step 7: While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.

Step 8: Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.

Step 9: While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.

Step 10: Add vanilla extract, almond extract and butter, beating again for about 5 minutes.

Step 11: Stir in toasted nuts and ground almonds with a wooden spoon.

Step 12: Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan.

Step 13: Smooth the mixture evenly with a spatula.

Step 14: Refrigerate until firm.

Step 15: Loosen edges of candy with a knife. Invert nougat on cutting board.

Step 16: Cut into pieces. Store in airtight container.