Chocolate Chip Nougat

• 1 teaspoon plus 1/4 cup butter, softened, divided
• 3 cups sugar, divided
• 2/3 cup plus 1-1/4 cups light corn syrup, divided
• 2 tablespoons water
• 2 egg whites
• 2 cups chopped walnuts, toasted
• 2 teaspoons vanilla extract
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 2 to 3 drops each red
• green food coloring, optional

1. Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter and set aside. In a small heavy saucepan, combine 1 cup sugar, 2/3 cup corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250u0b0-266u0b0 (hard-ball stage).
2. Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed until thickened; cover and set aside.
3. In a large heavy saucepan, combine remaining sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 275u0b0 (soft-crack stage).
4. Meanwhile, melt remaining butter. Pour hot syrup into reserved egg white mixture; stir with a wooden spoon. Stir in the walnuts, vanilla and melted butter.
5. Pour half of nougat mixture into prepared pan; press evenly. Sprinkle with chocolate chips. Tint remaining nougat mixture with red and/or green food coloring if desired; spread over chocolate chips. Press down evenly with buttered fingers. Let stand for several hours until set.
6. Using a knife coated with cooking spray, cut nougat into 1-in. squares. Wrap in plastic or waxed paper if desired. Store at room temperature.

butter, sugar, light corn syrup, water, egg whites, walnuts, vanilla, chocolate chips, red, green food coloring

Taken from www.tasteofhome.com/recipes/chocolate-chip-nougat/ (may not work)