Nougat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the almonds on a baking sheet or plate at the entrance of the oven. Let them heat through and through. In the meanwhile put the sugar in a pan or porcelain-lined saucepan, and set on a moderate...
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Ingredients
- 10 Ounces of Sifted Sugar
- A Pound of Shredded Almonds, Dried
- A Few Drops of Essence of Vanilla
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