"The Almond Creme Nougat Centre Cookie is a Confection Made to Sweet Perfection!"

Ingredients for Nougat Round Centres: (Adapted from AllRecipes.com)

• 2 (8x10-inch) sheets wafer paper

• 4 cups roasted almonds

• 1 ⅓ cups honey

• 1 cup white sugar

• 3 tablespoons white sugar

• 2 large egg whites, at room temperature

• 1 pinch salt

• ¼ teaspoon vanilla extract

Ingredients for Caramel Syrup: (Adapted from AllRecipes.com)

• 1 cup butter

• 2 ¼ cups brown sugar

• 1 cup light corn syrup

• 1 (14 ounce) can sweetened condensed milk

• 1 teaspoon vanilla extract
  

Ingredients for Chocolate Syrup: (Adapted from AllRecipes.com)

• 1 pound milk chocolate

• 1 tablespoon butter

White Oatmeal Cookie Mix: (Adapted from AllRecipes.com)

• 1 (18.25-ounce) package yellow cake mix

• 2 cups uncooked quick-cooking oats

• 1 cup sugar

• 1 cup vegetable oil

• 2 large eggs

• 1 cup pecans (chopped)

• 1 ½ teaspoons vanilla extract
  

Instructions:

To make the centres for our chocolate/carameled bon bon confections and later into rounded chipped centres for fancy nougat oatmeal cookies prepare as ff.: 1) Take nuts and spread onto a cookie sheet and roast until warm; 2) Add in all the honey into a large saucepan (thick bottomed to avoid burning the mixture) and warm over LO heat; meanwhile beat the egg whites for 3-4 mins and then into 4 portions fold egg whites into honey stirring well thoroughly and continue stirring over LO heat for 40 mins; 3) Add in the warm nuts and then with gloves well-oiled take portions to roll into 2" diameter centres into a ball and then set into an array of 5 doz or so pressed at the base.

Prepare the chocolate and caramel sauces in two medium sauce pans over MED heat or 120 deg C by using first the butter melted at the base of the pan and stirring in successively the liquid and solid ingredients for the syrup to melt and well stirred as not to burn at the base of the pan and pour successively the caramel then finally the chocolate syrup to set on the cookie sheets as layered centred bon bons.

Prepare with another recipe the white cookie oatmeal batter by taking a large mixing and by hand add in the yellow cake mix, prepared from the box, and ff. by the dry and wet ingredients and beat until smooth or homogeneous to the batter and then proceed to lay out onto the cookie sheet for 20 cookies and place in the rounded shaped centres that have been pressed down and bake the cookie sheet at 165 deg C for 35 mins until golden brown with white nougat for their centres.

Serving Suggestion:

Take a set of doilees and place on a serving tray with the nougat rounds, plus the commercial made cherry centred chocolates, and orange centred chocolates, for confectionaries and well-known hazelnut centred caramels with chocolates tops.

For e. g. serving make a few batches for Halloween or Oktoberfest for the Fall Season in North America.