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1. Preheat the oven to 350°F. Spread the almonds in one layer in a shallow baking dish and, stirring occasionally, toast them in the middle of the oven for about 5 minutes, or until they are delicately browned.
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2. Remove the dish from the oven and set the almonds aside. With a pastry brush, spread the tablespoon of softened butter evenly over a large baking sheet. Set the baking sheet aside.
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3. Combine ½ cup of the granulated sugar and 1 cup of the corn syrup in a heavy 2- to 3-quart saucepan and stir over moderate heat until the sugar dissolves.
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4. Raise the heat and boil briskly, uncovered and undisturbed, until the syrup reaches a temperature of 248°F on a candy thermometer, or until a few drops spooned into ice water immediately forms a firm but still slightly pliable ball.
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5. Watch the syrup carefully and when it begins to bubble and rise in the pan, reduce the heat for a few moments. When sugar crystals appear inside the pan, brush them back into the syrup with a natural-bristle (not nylon) pastry brush that has been lightly moistened with water.
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6. Meanwhile, in the large bowl of a stationary electric beater, beat the egg whites at medium speed until they are stiff enough to stand in soft peaks on the beater when it is lifted out of the bowl.
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7. Beating constantly at medium speed, pour in the syrup in a slow, thin stream and continue to beat for 4 to 5 minutes, or until the mixture is thick and begins to stiffen. Turn off the machine and let the candy mixture stand at room temperature while you prepare a second batch of syrup.
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8. In a heavy 3- to 4-quart saucepan, combine the remaining 2 cups of granulated sugar, the remaining ¾ cup of corn syrup and the water, and stir over moderate heat until the sugar dissolves.
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9. Raise the heat and boil briskly, uncovered and undisturbed, until the syrup reaches a temperature of 272°F on a candy thermometer, or until a drop spooned into ice water immediately separates into hard, but not brittle, threads. Watch the syrup carefully and adjust the heat when necessary.
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10. Beating constantly at medium speed, pour the second batch of syrup into the egg-white-and-syrup mixture in a slow, thin stream.
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11. Working quickly, spread the nougat mixture in the buttered baking dish. Pat it to a thickness of about % inch with the palms of your hands and smooth the top with a rolling pin.
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12. When the nougat cools to room temperature, cover it with wax paper and set it aside in a cool place (not the refrigerator) for at least 12 hours.
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13. Cut the nougat into 1¼-inchsquares and serve at once. Or packet each piece in a square of foil or plastic wrap and store the nougat in a tightly covered jar or tin until ready to serve.
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