| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cakes | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar, granulated |
| 2 | tb | Lemon juice |
| 3/4 | c | Almonds, blanched,toasted |
| 3/4 | c | Filberts, toasted |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“God: He holds the future…”