Recipe - M And Mmars Almond Bar

2 cup Granulated sugar
One half cup Light corn syrup
One half cup Water
2 tablespoon Water
1 pn Salt
2 Egg whites
35 Unwrapped Kraft caramels
2/3 cup Whole roasted almonds
2 Bags milk chocolate chips
(12ounce bags)

1. In a large saucepan over medium heat, combine the sugar, corn syrup,
One half cup of the water, and the salt. Heat to boiling, then cook using a
candy thermometer to monitor the temperature. 2. Beat the egg whites until
they are stiff and form peaks. Don't use a plastic bowl for this. 3. When
the sugar mixture reaches 270 degrees F, or the softcrack stage, remove
from the ehat and pour the mixture in thin streams into the egg whites,
blending completely with an electric mixer set on low. 4. Continue to mix
about 20 minutes, or until the nougat begins to harden and thickens to the
consistency of dough. Mix in the almonds. 5. Press the nougat into a
greased 9x9inch pan and chill until form, about 30 minutes. 6. Melt the
caramels with the remaining 2 tablespoons water in a small saucepan oer
medium heat. 7. Pour the caramel over the nougat and return the pan to the
refrigerator. 8. When the caramel and nougat are firm (about 30 minutes),
slice down the middle of the pan with a sharp knife, and then slice across
into 7 segments to make a total of 14 bars. 9. Melt the milk chocolate
chips in a microwave for 2 minutes on half power, stirring halfway through
the cooking time. Melt completely, but be careful not to overheat. 10.
Resting bar on a for (and using your fingers if needed), dip each bar into
the chocolate to coat completely and tap the fork against the side fo the
bowl to knock off the excess chocolate. Place on waxed paper and let cool
at room temperature until the chocolate is firm, 1 to 2 hours. Makes 14
candy bars.