Gibbons Girls French Almond Nougat

This recipe works better if you have an extra set of hands to help you. Invite a friend over to help pour while you run the beater, send them home with half. Do not leave this recipe unattended at any time during the cooking process. It will boil over and make a huge mess.

For the mazette stock:
In a clean heat-proof metal bowl, whip egg whites until they form peaks. In a very large, heavy stock pot whisk together 1 1/2 cups sugar, 1 1/4 cups Karo, and water over medium heat. Cook to 235ºF. Remove syrup from heat and slowly pour into the egg whites, beating with an electric mixer as you pour. Beat until mixture is thick and warm.

For the nougat:
In that same large stock pot, combine the remaining 3 cups sugar, 2 1/2 cups Karo, and salt and cook to 270ºF. Remove from heat and pour into the mazette stock. Slowly add the butter, vanilla and almonds a little at a time, stirring constantly with a wooden spoon. Pour mixture into a well-buttered baking sheet.

When completely cool, cut into pieces. Wrap in wax paper or dip in chocolate.