The town of Altofonte

Foods and cook recipes Altofonte

Almond nougat


Shelled almonds kg. 1 kg sugar. 1.

Almond nougat  


Peel the almonds and remove them the dark film, immersing them for a few minutes in hot water.

Put them in a saucepan with the sugar and pass on the fire, a very low heat, stirring always. After a while the sugar will begin to melt and form a small scab around with almonds.

Subsequently will melt again assuming a dark color. This is the most delicate moment of firing.

It will indeed remove the almonds from the heat when all the sugar is dissolved and will take on a nice golden color.

More than risk of burning. Pour the nougat quickly on greased marble table and try to smooth it out with the aid of half a lemon.

Let cool and then cut into pieces nougat with a sturdy knife, using a weight that you type on the blade slightly, since the almonds, once cooled, will be very hard.

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