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|Recipe contributed by my wife Judy Perin
- 1/3 cup egg whites
- 1/8 tsp. salt
- 2 1/2 cups plus 2 tbsp. sugar
- 3/4 cup plus 1 tbsp. light corn syrup
- 1/2 cup plus 1 tbsp. water
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 cups almonds, coarsely cut
|Rub the entire inner surface of an 8 inch square pan with unsalted butter. Combine sugar, corn syrup, and water in a large saucepan. Stir making sure that the sugar is moistened. Cover and bring to a boil over medium heat. Uncover and scrape down sides of the pot. Place a candy thermometer in pan and boil syrup without stirring to the soft crack stage or 268 degrees. In a bowl combine egg whites and salt with a mixer and beat them to the soft peak stage. When syrup reaches soft crack stage, remove from heat and allow the bubbles to subside. Scrape down sides of pot and then pour syrup over egg whites in a steady stream while beating with a beater. As soon as syrup is incorporated with the egg whites, remove beater and stir in the extracts and nuts with a spoon. Beat with a spoon until mixture falls in large clumps off of spoon. Turn mixture into prepared pan and make sure the batter is level. Let stand overnight before cutting.
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