Honey Nougat Recipe ( this is like Bit-O-Honey but better)
1C light corn syrup (Karo)
1/2 C honey
1/4 t salt
2 egg whites
2 t vanilla extract (I use Tahitian)
1/4 C butter
1 1/2 C whole blanched almonds toasted (optional but strongly recommended). Peanuts or other nuts would work as well.
Combine Sugar, corn syrup, honey, salt, and 1/4 C water in a large sauce pan. Stir over medium heat until sugar is dissolved.
Cook with out stirring until a small amount forms a hard ball in water (about 250F on candy thermometer).
While sugars cook, beat eggs in large bowl until stiff peaks form.
Pour about 1/4 of the hot syrup over egg whites, in a thin stream, while beating constantly, at high speed until mixture holds it's shape (about 5 minutes).
Cook remainder of syrup until it forms brittle threads in water (about 315F).
In a thin stream, pour hot syrup over meringue mixture beating constantly at high speed until stiff.
Add vanilla and butter and beat until combined and stiff again (about 5 minutes).
If adding nuts, add them now by stirring in with a wooden spoon.
Spread mixture into a buttered pan and refrigerate until firm.
Cut into 1" pieces and wrap with waxed paper. Store in refrigerator.