Title: Nougat, Nougat Powder (The Art of Fine Baking, 1961)
Categories: Cake
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

previous

next