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Nougat, Nougat Powder (the Art of Fine Baking, 1961)

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

2  cups  Sugar, granulated
2  tablespoons  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

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