|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 1⁄2 Cup (24 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soft butter||4 Tablespoon|
|Blanched toasted almonds||3⁄4 Cup (12 tbs), chopped|
|Blanched pistachios||1⁄4 Cup (4 tbs), chopped|
Combine the sugar, corn syrup, water, and salt in a heavy 3-quart saucepan.
Cook, stirring over low heat, until the sugar is dissolved.
Then cook over medium heat without stirring to 250°, or until a small amount of the syrup forms a hard ball in cold water.
Just before the syrup is cooked, beat the egg whites (use an electric mixer) until stiff but not dry.
Gradually beat in about one-fourth (not more) of the hot syrup; continue beating until the mixture holds its shape.
Brush the sides of the pan again to dissolve the hardened syrup which was formed during pouring; then cook the remaining syrup to 300°, or until a little of the syrup forms hard, brittle threads in cold water.
Pour the hot syrup in a slow, steady stream over the egg white mixture while beating.
When the mixture begins to hold a shape, add the butter and vanilla.
Continue beating until thick and satiny.
Stir in the almonds and pistachios.
Turn into a well-buttered 8-inch square pan; press evenly.
Grease the top, using lightly buttered fingers.
Let stand overnight.
It must be very firm for cutting.
Turn the nougat out in a block, then cut into 1 x 1 1/2-inch oblongs.
Wrap each piece separately in waxed paper.
Store in a tightly covered container in a cool dry place.