Browned Butter Cinnamon Nougat

Browned Butter
2 Add the butter to a medium sauce pan and melt over medium heat.
3 Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan.
4 Once you see the brown specs, remove from the heat and pour into a separate heat proof bowl.  Scrape bottom of the pan to get all the brown specs. Side aside.
Egg White Meringue
6 In a 5 quart planetary mixer bowl, combine egg whites and corn syrup.  Mix until combined but to do not start mixing.  Have the bowl on the mixer stand ready to go.
7 Weight out your powdered sugar, salt, and cinnamon.  Mix them together and set them aside near your mixing bowl.
Syrup Slurry & Nougat Making
9 In a thick bottomed, heavy duty pan, combine sugar, corn syrup, and water.
10 Cook over high heat until syrup reaches 234F.  When syrup reaches 234F, turn your mixture on high and begin whipping egg whites.  Don't stop cooking.
11 Cook until syrup reaches 252F. Turn off heat.
12 Slowly stream hot syrup into whipping egg whites.  This needs to be done slowly so you do not collapse the egg white meringue.
13 Once all the syrup is added, continue whipping on high for four minutes.
14 After four minutes, turn mixer to low and add in powdered sugar/cinnamon/salt mix.
15 Add in browned butter.  Mix on high for 30 seconds to incorporate all ingredients. Turn off mixer.
16 Layer nougat directly on top of apple pie caramels.  Let nougat cool to touch. Cover with a lightly greased piece of parchment paper and let rest overnight.
Cutting & Wrapping
18 Cut into desired size.  Wrap using cello candy wrappers, parchment paper, or wax paper.  Store in an airtight container.  Candy does not need to be refridgerated.