2 cups sugar
⅔ cup corn syrup
1 cup hazelnuts, toasted
½ cup water
2 egg whites
1 teaspoon Gluten Free vanilla
Put the sugar, syrup, and water into a small sauce pan and put over a medium heat. Stir
until the sugar is melted.
Turn heat to high and continue to cook until the mixture reaches 248°, or until it forms a firm ball when dropped into cold water. While the syrup is cooking, beat the egg
whites until they form stiff peaks.
Slowly pour the hot syrup into the beaten whites of eggs. Beat the mixture constantly while pouring the syrup into the whites, and keep beating until the candy
begins to stiffen. Fold in the hazelnuts and vanilla.
Turn the candy onto a buttered slab or platter. Allow to cool and cut
Optional: pour one cup melted chocolate (dairy free is ok) and extra crushed hazelnuts onto the top of the nougat.
Recipe Credit: Cherry Tea Cakes