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3/4 granulated sugar
2 tablespoons water
2/3 cup light corn syrup
1/2 cup egg whites (about 4 large) at room temperature

2 cups light corn syrup
2 cups granulated sugar

4 tablespoons butter, cut into small chunks
2 cup whole blanched almonds
1 cup pistachio nuts, shelled and skinned
1 cup chopped dried cherries

1. Pick a dry day for this recipe. Blend the 3/4 cup sugar, the 2 tablespoons water and the 2/3 cup light corn syrup in a heavy two-quart saucepan until mixture boils. Cover and cook about 3 minutes until the steam has washed down any crystals which may have formed on the sides of the pan. Cook uncovered over medium heat, without stirring, to the soft-ball stage, 234*F. Remove pan from heat and let stand while you beat the egg whites in a stand-up mixer until very stiff.
2. Add the hot syrup gradually to the whites, continuing to beat at least five minutes until the mass thickens. Blend the 2 cups corn syrup and 2 cups sugar in a heavy 2 quart pan and stir over low heat to boiling point. Cover again for 3 minutes, then uncover and boil rapidly, without stirring, to just under the hard-crack stage, about 285*F. Remove from heat and let stand until syrup stops bubbling. Now pour the second mixture into the first and beat until well combined.
3. Beat in the butter, and add the almonds, pistachio nuts and chopped cherries. Pour into a half sheet pan lined with parchment paper or dusted with confectioners' sugar and allow to stand for twelve hours. If hard to remove from pan, release sides with a knife. Then hold bottom of pan briefly over heat and reverse the block onto a board for slicing. Slice into 1/2-inch squares. Wrap tightly in plastic wrap and store at room temperature.

Makes a 100 pieces.

Recipe provided courtesy of The Sugar Association, Inc.