Title: Nougat, Nougat Powder (The Art of Fine Baking, 1961)
Categories: Cakes
Yield: 1 servings
2 c Sugar, granulated
2 tb Lemon juice
3/4 c Almonds, blanched,toasted
3/4 c 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
