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Chewy Almond Nougat

 Chewy Almond Nougat
We've been making this candy for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results.
88 ServingsPrep: 20 min. Cook: 50 min. + cooling

Ingredients

  • 3 egg whites
  • 1-1/2 cups sugar
  • 1-1/4 cups light corn syrup
  • 1/4 cup water
  • ALMOND MIXURE:
  • 3 cups sugar
  • 3 cups light corn syrup
  • 1/2 cup butter, melted
  • 4 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups slivered almonds, toasted
  • 1 teaspoon salt

Directions

  • Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily
  • butter a large bowl; set aside. In a stand mixer, beat egg whites
  • until stiff peaks form. In a heavy saucepan over medium heat,
  • combine the sugar, corn syrup and water. Cook and stir until sugar
  • is dissolved and mixture cones to a boil, about 10 minutes. (If
  • sugar crystals are present, cover and boil for 1-2 minutes to allow
  • steam to wash crystals down.) Cook, without stirring, until a candy
  • thermometer reads 238° (soft ball stage), about 6-8 minutes.
  • With mixer running carefully and slowly add hot liquid in a steady
  • stream over egg whites. Beat 10 minutes longer or until mixture
  • holds its shape and is lukewarm. (Mixture will be beginning to lose

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Chewy Almond Nougat (continued)

Directions (continued)

  • its gloss.) Transfer to prepared bowl.
  • For almond mixture, in a large heavy saucepan over medium heat,
  • combine sugar and corn syrup. Cook and stir until sugar is dissolved
  • and mixture comes to a boil, about 15 minutes. (If sugar crystals
  • are present, cover and boil for 1-2 minutes to allow steam to wash
  • crystals down.) With a clean spoon, cook and stir over medium-high
  • heat until a candy thermometer reads 275° (soft-crack stage),
  • about 15 minutes longer.
  • Pour over mixture in bowl (do not scrape saucepan). With a large
  • wooden spoon, stir until blended. Combine butter and vanilla;
  • gradually add to almond mixture until blended. Stir in almonds and
  • salt until blended. Transfer to prepared pan. Let stand at room
  • temperature for several hours or until firm. Cut into squares. Wrap
  • in plastic wrap or waxed paper if desired. Yield: about 5-1/2
  • pounds.
Nutritional Facts:Editor's Note: A heavy-duty stand mixer is needed for this recipe. Egg whites were beaten with a whisk attachment and hot liquid was added using a paddle.