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Nougat, Nougat Powder (the Art of Fine Baking, 1961)
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 2
cups
Sugar,
granulated
2
tablespoons
Lemon juice 3/4
cup
Almonds, blanched,
toasted
3/4
cup
Filberts,
toasted
Directions:
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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