| 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
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