Nougat
Ingredients
• 1 cup whole almonds, peeled
• 1 cup sugar
• some olive oil
• ½ untreated lemon,
according to taste
some shell abrasion
preparation
Grease a baking pan or other plate with a little olive oil. Roast the almonds on the hot plancha and as soon as they have absorbed some heat, add the sugar. Start turning and stirring immediately, ideally with the help of a second spatula. The sugar caramelizes quickly and the almonds should already be coated with it before everything clumps together too much. Then quickly remove from the plancha, place on the oiled surface and spread with the lemon half. Please work carefully, the mixture is hot!
Once the torrone has cooled, cut or break it into pieces.
Tip: If you like an intense lemon flavor, you can roast the almonds with a little grated lemon peel before adding the sugar - that's enough for me.
FIRE&FOOD Issue 4-2015
