- 2 c Sugar (Granulated)
- 2 T lavender buds
- butter (for greasing pan)
- Sugar (Icing) (for dusting pan)
- 1 T water
- 114 g light corn syrup (1/3 cup)
- 2 egg whites
- 341 g light corn syrup (1 cup)
- 1 c almonds (blanched)
- 28 g butter
To make lavender sugar, blend a quarter cup of sugar and 2 T lavender flowers in a food processor. Add the remaining sugar, mix well, and store. To allow time for the flowers to perfume the sugar, prepare the lavender sugar at least 3 days before you make the candy.
Butter an 8-by-8-inch pan and dust with powdered sugar.
Combine 6 T lavender sugar with water and a third cup light corn syrup in a heavy 2 quart saucepan, stir over low heat until the mixture comes to a boil. Cover and cook about 3 minutes.
Remove the saucepan cover and clip a candy thermometer to the side of the pan. Continue cooking the syrup over medium heat, without stirring, until the temperature reaches 234 degrees (soft-ball stage). Remove the pan from the stove and let it sit while you do the next step.
Beat egg whites with a mixer until very stiff with dry peaks. Slowly add the hot syrup to the egg whites, beating at least 5 minutes until the mixture is thick and creamy, like marshmallow cream.
In a heavy quart pan, blend remaining light corn syrup and 1 cup lavender sugar. Cook over low heat, stirring until the mixture begins to boil. Cover and continue to cook for 3 minutes. Remove the cover and continue to boil rapidly without stirring, until the candy thermometer reaches 285 degrees. Remove from heat.
Pour this syrup into the first mixture, beating well. The nougat will be glossy white, the consistency thick and sticky. Stir in blanched almonds and butter.
Pour into the prepared pan, and set in a cool place for 12 hours.
Remove nougat from the pan and cut into desired serving size.