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1
Line a baking sheet with aluminum foil then place a 4 1/2 by 14-inch flan form in the center of the foil.
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2
Coat the foil and the inside of the flan form with the butter; set aside.
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3
In a 3-quart heavy-bottomed saucepan over medium heat, cook the granulated sugar, brown sugar, corn syrup, and the water until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
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4
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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5
Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 246F on the thermometer (10 to 15 minutes).
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6
Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
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7
While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg white on medium speed until it is frothy.
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8
Add the cream of tartar, increase the speed to medium-high, and beat the egg white until it holds firm peaks (about 3 minutes).
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9
Remove the pan with the sugar syrup from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
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10
With the mixer on medium speed, slowly pour the sugar syrup into the beaten egg white, being careful not to drip the syrup down the sides of the bowl, and beat until the mixture is firm (about 3 minutes).
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11
Replace the wire whip with the paddle attachment, set the mixer at low speed, and blend in the praline paste, hazelnuts, and vanilla, occasionally stopping to scrape down the paddle attachment and the sides of the bowl.
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12
Turn the mixture into the flan form, spreading it out smoothly and evenly into the corners.
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13
Cover the nougat with plastic wrap and chill in the refrigerator for 1 hour, then let the nougat set at room temperature for 12 hours.
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14
With a sharp, thin-bladed knife, loosen and remove the flan form from the candy.
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15
Invert the candy onto a cutting board and peel the foil off the back of the candy.
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16
With a large chefs knife, cut the candy into fourteen 1-inch-wide strips, then cut each strip into four pieces.
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17
Line 2 baking sheets with parchment or waxed paper.
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18
Melt and temper the chocolate (see pages 2530).
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19
Dip a piece of the nougat into the tempered chocolate, coating it completely.
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20
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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21
Repeat with the remaining nougat pieces.
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22
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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23
When the chocolate is set, place each piece in a paper candy cup.
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24
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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25
The nougat is best eaten at room temperature.
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26
Almond Butter Nougat: Substitute almond butter (a variation of praline paste, see page 148) for the praline paste, and substitute chopped whole almonds for the hazelnuts.
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27
Substitute 1 teaspoon almond extract for 1 teaspoon of the vanilla extract.
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28
Cashew Butter Nougat: Substitute cashew butter (a variation of praline paste, see page 148) for the praline paste, and substitute chopped cashews for the hazelnuts.
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29
Walnut Butter Nougat: Substitute walnut butter (a variation of praline paste, see page 148) for the praline paste, and substitute chopped walnuts for the hazelnuts.
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30
Macadamia Nut Butter Nougat: Substitute macadamia nut butter (a variation of praline paste, see page 148) for the praline paste, and substitute chopped macadamia nuts for the hazelnuts.
