Nougat~ Nougat Powdercakes 2 cup sugar, granulated 2 tablespoon lemon juice 3/4 cup almonds, blanched,toasted 3/4 cup filberts, toasted Servings: 1 Chop nuts to medium fine size. Combine sugar and lemon juice in a heavy skillet. Melt over low heat, stirring constantly with a wooden spoon. When mixture is a deep golden color and sugar is completely dissolved, stir in nuts. Pour out on a very well oiled pan. For Nougat Powder: Break cooled nougat into pieces. Grate into a powder with a nut grater or reduce to powder in the blender. Store nougat powder in a covered jar. From "The Art of Fine Baking" by Paula Peck, copyright 1961 |
