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The Candy Cook Book

Remove almonds from syrup to a buttered cake cooler. Put the remaining cup of sugar and half a cup of water in a clean saucepan, stir, and bring to boiling point; add the almonds, and stir and boil until almonds are well coated with sugar. Again drain on cake cooler, and if coating is not sufficiently thick, repeat the process again.

Almond Nougat
  • ½ pound confectioners' sugar
  • ¼ pound almonds, blanched and finely chopped

Put sugar in an iron frying pan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble slab. Fold mixture with a broad-bladed knife as it spreads, keeping it constantly in motion. Divide in four parts, and as soon as cool enough to handle, shape in long rolls about one third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in pieces one and one half inches long. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping.

These pieces may be dipped in melted confectioners' chocolate. Melt chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate,

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