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      Title: Nougat, Nougat Powder (The Art of Fine Baking, 1961)
 Categories: Cakes
      Yield: 1 servings
 
      2 c  Sugar, granulated
      2 tb Lemon juice
    3/4 c  Almonds, blanched,toasted
    3/4 c  Filberts, toasted
 
  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
 
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