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1
Preheat oven to 350 degrees F.
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2
Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
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3
Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart).
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4
Over medium heat, stir mixture until sugar dissolves.
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5
Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
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6
Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
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7
While mixer is on, in a thin steady stream, pour 1/4 cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
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8
Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
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9
While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.
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10
Add vanilla extract, almond extract and butter, beating again for about 5 minutes.
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11
Stir in toasted nuts and ground almonds with a wooden spoon.
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12
Transfer mixture to a buttered 11 x 7 x 1 1/4-inch pan.
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13
Smooth the mixture evenly with a spatula.
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14
Refrigerate until firm.
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15
Loosen edges of candy with a knife. Invert nougat on cutting board.
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16
Cut into pieces. Store in airtight container.
