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1
Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
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2
Cut another square of foil to fit the top of the pan.
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3
Coat the foil in the pan and the foil square with 1 tablespoon of the butter, and set aside.
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4
In a 3-quart heavy-bottomed saucepan over medium heat, cook the corn syrup, sugar, the water, and the salt until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
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5
Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
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6
Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 250F on the thermometer (about 10 minutes).
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7
Brush down the sides of the pan with a pastry brush dipped in water two more times during the cooking process.
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8
While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy.
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9
Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
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10
Remove the pan with the sugar syrup from the heat and pour one-quarter of the syrup into a glass measuring cup.
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11
With the mixer at medium speed, slowly pour the smaller amount of sugar syrup into the beaten egg whites, and beat until the mixture is firm (about 3 minutes).
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12
Return the saucepan to the heat and cook the remaining sugar syrup, without stirring, until it registers 300F on the thermometer (about 10 minutes).
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13
With the mixer on medium speed, slowly pour the remaining hot sugar syrup into the egg whites, being careful not to drip the syrup down the sides of the bowl.
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14
Increase the mixer speed to high and beat until the mixture is cool (about 15 minutes).
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15
Blend in the vanilla and almond extracts, beat in the remaining 2 tablespoons butter, then blend in the chopped almonds and candied orange peel.
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16
Turn the mixture into the prepared pan.
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17
Spread it out smoothly and evenly into the corners of the pan.
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18
Place the square of buttered aluminum foil on top of the candy.
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19
Let the nougat set completely at room temperature (12 hours or overnight).
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20
Remove the top piece of foil from the candy, then remove the candy from the pan by lifting out the foil.
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21
Invert the candy onto a cutting board, peel the foil off the back of the candy, then reinvert so the top side is facing up.
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22
With a large chefs knife dipped in hot water and dried, cut the candy into 1-inch squares using a sawing motion.
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23
Line 2 baking sheets with parchment or waxed paper.
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24
Melt and temper the chocolate (see pages 2530).
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25
Dip a piece of the nougat into the tempered chocolate, coating it completely.
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26
With a fork or dipper, remove the piece from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper.
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27
Repeat with the remaining pieces.
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28
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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29
When the chocolate is set, place each piece in a paper candy cup.
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30
Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the nougat will keep for 1 month in the refrigerator.
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31
The nougat is best eaten at room temperature.
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32
Substitute other nuts for the almonds.
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33
Almond Lemon Nougat: Substitute candied lemon peel (a variation of candied orange peel, see page 212) for the candied orange peel, and substitute lemon extract for the vanilla extract.
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34
Almond Lime Nougat: Substitute candied lime peel (a variation of candied orange peel, see page 212) for the candied orange peel, and substitute almond extract for the vanilla extract.
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35
Almond Tangerine Nougat: Substitute candied tangerine peel (a variation of candied orange peel, see page 212) for the candied orange peel, and substitute almond extract for the vanilla extract.
