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Nougat aux Amandes et Praliné/Almond Nougat and Praline
Cuisine: Fench
  • 1 cup (225 gr.) sugar
  • 1¼ cup almonds, blanched and chopped
  • 2 drops of lemon juice OR 1 tbsp. glucose or a pinch of cream of tartar
  1. In a heavy iron or copper pan melt the sugar with the glucose, lemon or cream of tartar, stirring the sugar with a spatula.
  2. When the sugar is melted and takes a blond color, add the chopped almonds and off the heat mix thoroughly.
  3. Pour the mixture on a slightly oiled marble surface or a cookie sheet.
  4. Shape or cut into desired shapes while warm.
  5. For making praliné, when the nougat is cool, reduce into a powder in a blender.
  6. Keeps for months in an airtight jar.