|The town of Altofonte
Foods and cook recipes Altofonte
Shelled almonds kg. 1 kg sugar. 1.
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.