Christmas Nougat

Part 1:
1 ½ cups white sugar
1 ¼ cups Karo Syrup
¼ cup water
2 egg whites (stiffly beaten)

Part 2:
3 cups white sugar
3 cups Karo syrup
4 teaspoons vanilla extract
½ cup melted butter
3 cups slivered almonds or chopped peanuts

Part 1: Put sugar, Karo and water into 3 quart pan. Cook stirring constantly until well blended. Wipe down sides with water. Cook without stirring to medium ball state (228 degrees). Add cooked syrup slowly to beaten egg whites, beating until thick and lukewarm. Set aside.

Part 2: Combine sugar and Karo in 4 quart pan. Cook and stir to blend. Bring to a boil and wipe down sides with water. Continue cooking without stirring to medium crack stage (265 degrees). Pour over Part 1 mixture. Blend will with a large wooden spoon. Add vanilla, melted butter, salt and nuts. Mix well. Pour out onto a well buttered cookie sheet. Flatten with buttered hands. Let stand several hours. Cut into squares and wrap in plastic wrap.

Makes 5 pounds.