Well, and with chocolate.

For example, I have had to replace bee honey with cane honey. It’s just as thick but, to my taste, much sweeter and with a slight toasty aroma. My recommendation is not to add too much. And as for the egg, I have directly omitted it. But to keep the dough moist I have used inverted sugar instead of normal sugar.

  • 200 g ground almonds
  • 50 g diced almond
  • 200 g white sugar
  • 85 g water
  • 1 cc of lemon juice
  • 1 cc of baking soda
  • < li class = "ingredient" itemprop = "ingredients"> 30 g cane honey

  1. Start by preparing the invert sugar. In a saucepan, heat the water with the sugar and the lemon juice. When it reaches 100º, remove it from the heat and let it cool down, stirring from time to time, until it drops to 50º. When the mixture reaches 50º add the baking soda and stir. You will have the invert sugar ready.
  2. Toast the ground almonds together with the almonds in cubes in a pan, over low heat and stirring constantly until it acquires a light toasted color .
  3. Put the toasted flour into a pot and add the invert sugar and cane syrup. With low heat, start mixing until a compact paste forms. Keep stirring for a couple of minutes.
  4. Line the nougat mold with plastic wrap and pour the mixture inside. Let the nougat cool in the fridge until it thickens.
  5. Once the nougat is firm, you can unmold and serve.
  6. Share With Your Friends!!

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