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Nougats

4 1/2 cups granulated sugar, divided use
4 1/4 cups light corn syrup, divided use
1/4 cup water
2 large egg whites
1 teaspoon cornstarch
1/2 cup butter, melted
3 cups slivered almonds
1/4 teaspoon salt

1. Combine 1 1/2 cup sugar, 1 1/4 cup light corn syrup, and water in a large saucepan. Cook over medium heat and bring to a boil, about 5 to 7 minutes. Then cook, without stirring to the soft ball stage, about 238*F (115*C), which should take about 5 minutes. Remove from the heat. Beat egg whites to soft peaks and gradually pour in the syrup mixture; beat until stiff. Set aside.
2. Line 2 (8-inch) baking pans with aluminum foil; extending the foil over the edges. Sprinkle with cornstarch.
3. In a heavy saucepan cook 3 cups sugar and 3 cups light corn syrup and bring to a boil, about 10 minutes. Continue to cook without stirring until the mixture reaches the soft crack stage, about 272*F (135*C), about 15 minutes.
4. Slowly add to the egg white mixture and mix until blended. Stir in melted butter, blanched slivered almonds, and salt.
5. Pour into the prepared pan and chill until firm.
6. Use the foil to lift the candy from the pan to a cutting board. If the edges are too sticky, dust lightly with cornstarch.

Makes 32 pieces.