Almond nougat


  • 1 kg of almonds
  • 1 kg of sugar
  • 100g of honey


Shell the almonds (also remove the dark film) soaking them for a few minutes in hot water. Put them into a pan with the sugar and honey, and cook them on a very low heat, continuously stirring. At a certain point the sugar will begin to melt and form a crust around the almonds. Then it will melt again, taking on a dark colour. This is the most delicate moment of the preparation. Now you have to remove the almonds from the heat at the exact moment when all the sugar has melted and taken on a nice golden colour, otherwise it might burn. Quickly pour the nougat on a marble worktop (previously greased, trying to roll it out with the help of a lemon. Let it cool and cut into pieces with a sturdy knife, using a weight with which to lightly strike the blade.
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