Yield: 1 Servings
|2 cups||Sugar, granulated|
|2 tablespoons||Lemon juice|
|¾ cup||Almonds, blanched,toasted|
|¾ cup||Filberts, toasted|
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