Before you begin, we highly recommend you test the accuracy of your candy thermometer.
3 egg whites
1-1/2 cups Sugar
1-1/4 cups light corn syrup
1/4 cup water
3 cups Sugar
1/2 cup butter, melted
4 teaspoons vanilla extract
3 cups slivered almonds, toasted
1 teaspoon salt
Generously Butter a large Pan (15"x 10" x 1") and a Large Heavy bowl, set aside nearby.
Using a Mixer (hand or stand!) beat egg whites until stiff peaks form and whites are glossy. Combine the sugar, corn syrup and water in a heavy saucepan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a full boil, then stop stirring and allow it to boil (it'll take about 10 minutes) until the candy thermometer reaches 238° (soft ball stage), remove from heat.
With mixer running on low carefully and very slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. The mixture will start to lose its gloss. Transfer the mixture to the buttered bowl.
Next, prepare the almond mixture. Combine the sugar and corn syrup in a heavy saucepan over medium heat. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275° (soft-crack stage), (approximately 15 minutes longer). Remove from heat, Pour over mixture in bowl (do not scrape saucepan).
Using a large wooden spoon, stir until blended. Add melted butter and vanilla gradually into the almond mixture, stirring until blended. Stir in almonds and salt until blended. Transfer to prepared pan and spread until smooth.
Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic wrap or waxed paper if desired. Yield: about 5-1/2 pounds.
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