Chocolate Nougatines

1 c Sugar

1/3 c White corn sirup

1/3 c Strained honey

1/4 c Water

1/4 ts Salt

2 Egg whites

1 c Chopped nuts

1/4 ts Vanilla

1/2 lb Dipping chocolate

Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place

over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN.