Nougat - light corn syrup

Method

• Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil.
• Set aside.
• Mix first 4 ingredients in heavy saucepan.
• Stir over medium heat until sugar is dissolved.
• Then cook without stirring, to 250 degrees F, or until a small amount of the mixture dropped in cold water forms a hard ball.
• In a large mixing bowl, beat egg whites until stiff.
• Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape.
• Set aside.
• Cook remaining syrup to 300 degrees F, or until a small amount of mixture separates into hard and brittle threads when dropped in cold water.
• Gradually pour remaining syrup mixture into first mixture while continuing to beat with electric mixer.
• Add extract (and food coloring if desired).
• Beat in butter and continue beating until very thick and satiny.
• Stir in almonds.
• Press into prepared pan, smoothing top, then let stand at room temperature until firm.
• Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces.
• Wrap each piece individually in waxed paper or plastic wrap.
• For best flavor, store several days in a cool place before serving.