Turron De Alicante / Almond Nougat

• 250 g honey
• 200 g sugar
• 4 egg whites
• 300 g toasted almonds
• 1 teaspoon vanilla extract
• 1 tablespoon corn syrup
• 3 tablespoons water
• 10 waffles, discs (oblea or hostia discs) (optional)

1. Beat egg whites until they're white and fluffy.
2. Boil the honey over medium-high heat until it becomes a thick caramel-consistency.
3. Mix the honey and the egg whites.
4. Continue to beat this mixture with a wooden spoon (wooden spoons are best for candies and sweets).
5. Add the vanilla extract and cook with the double boiler method.
6. note: If you don't have a double boiler available, place a medium-sized pot inside a slightly bigger and deeper pot, fill the bigger pot with water so that the smaller one is halfway submerged.
7. Continue stirring until you achieve a caramel consistency.
8. In a separate pot over high heat cook the sugar, corn syrup and the water until you obtain a caramel.
9. Once you have the caramel add the other mixture and the almonds.
10. You have 2 options for assembly:.
11. Grease a working surface.
12. Place the mixture and roll out with a rolling pin, shape to your liking.
13. (it's usually sold in a rectangle shape).
14. Let it cool.
15. Or if you find the oblea cover a rectangular baking sheet with the oblea.
16. Roll out the mixture and let it cool.
17. break into pieces.
18. When cooled the candy should be really hard.

honey, sugar, egg whites, almonds, vanilla, corn syrup, water, waffles

Taken from www.food.com/recipe/turron-de-alicante-almond-nougat-253292 (may not work)