2 1/2 cups sugar
1/3 cup water in room temperature
1 bottle of corn syrup (Look at Picture)
1 tsp almond essence
pinch of salt
4 Tbl. spoon butter
2 cups toasted blanched almond
dried fruits (optional)
1. Prepare a 25 cm * 25cm baking ban with lightly buttered waxed aluminium foil. Set aside.
2. Set sugar, water and the corn syrup in a heavy saucepan. Cook over a medium heat, stirring until the sugar dissolve.
12. Dust the nougat with the corn flour before storing it.