Catalan Turron (Nougat)

Ingredients

• 0.5 lb almonds peeled (keep warm)
• 3  egg whites beaten
• 3 oz hazelnuts peeled (keep warm)
• 1.5 cups honey 

Equipment

• frying pan
• sauce pan
• wax paper

Directions

1. Heat honey in heavy saucepan on medium heat, stirring constantly until honey comes to boil.
2. Remove from heat. Cool 1 minute.
3. Stir in egg whites; return saucepan to heat. Cook until mixture reaches toffee-like consistency (hardball stage).
4. Add nuts; mix well.
5. Spread mixture into 15x10x1-inch pan lined with parchment or wax paper. Cover with second sheet of parchment or wax paper. Weight the top evenly.
6. Let cool.
7. Cut into 1-1/4-inch squares.