Copyright Thomas Saaristo  All Rights Reserved
Chocolate nougat
2 cups sugar
2/3 cup light corn syrup
1/3 cup water
2 egg whites
Pinch sea salt
1/4 teaspoon almond extract
2 ounces chopped unsweetened chocolate
1/2 cup chopped maraschino cherries
3/4 cup chopped toasted almonds

Butter an 11 x 7 inch pan or frame atop parchment paper

Combine sugar, syrup and water in a heavy saucepan. Cover and bring to a boil

Uncover and cook without stirring until the syrup reaches 270 degrees Fahrenheit on
a candy thermometer

Meanwhile, beat egg whites with salt to stiff peaks

Once syrup reaches 270 degrees pull it off heat and wait until boiling stops

Pour the syrup in a steady stream into the egg whites, beating continually until all of
the syrup is added and fully incorporated

Stir in extract, chocolate, cherries, and almonds with a wooden spoon. Beat by hand
until mixture is thick

Turn into prepared pan and flatten mixture. Cover with foil and let stand at room
temperature overnight before cutting

Cut Nougat into 1 1/2 inch pieces and wrap in wax or parchment paper

For Vanilla nougat, follow the recipe as directed while leaving out the unsweetened