Nougat, Nougat Powder (The Art Of Fine Baking, 1961)

Servings: 1
Ingredients:

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