~ Nougat, nougat powder (the art of fine baking, 1961) Recipe ~

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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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