• Melt and brown the butter. Set aside.

Egg White Meringue

• In a 5 quart planetary mixing bowl, combine egg whites and 100 grams corn syrup. Mix until combined on low for ten seconds and turn off mixer. Have bowl on stand ready to go.

Syrup Slurry & Nougat Making

• In a thick bottomed pot, combine sugar, corn syrup, and water.
• Cook over high heat until syrup reaches 234F. When syrup hits 234F, turn your mixer to high to whip egg whites. KEEP COOKING THE SYRUP.
• Cook syrup to final temperature to 252F (while egg whites are whipping away).Turn off heat when you hit 252F.
• Slowly, slowly, slowly stream hot syrup into the whipping egg whites. This needs to be done with care to not deflate them but also to not pour hot syrup on yourself.
• Once all the syrup is added, continue whipping for four minutes on high.
• After four minutes, turn mixer to low, add powdered sugar (slowly or you will be covered)
• Add browned butter and flavors. Mix until combined enough to turn speed back to high for 30 seconds.
• Mix on high for 30 seconds.
• Turn off mixer. Layer nougat directly on top of gingerbread pecan caramel.
• Let the nougat cool to touch. Cover with parchment paper and let it sit overnight before cutting.

Cutting and Wrapping

• Once nougat has sat overnight, lift the entire slab of candy (caramel and nougat) out and put it on a cutting safe surface.
• Using a sharp, lightly oiled knife, cut into desired shape and size. I cut mine into 0.75" wide by 1.25" long
• Wrap candy pieces in cello wrap or wax paper.