Nougat, Nougat Powder (the Art Of Fine Baking, 1961) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar, granulated
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Cakes