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Lemony Almond Nougat

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This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

Source: Martha Stewart Living, December 2008
Yield

Ingredients

Directions

Cook's Notes

Nougat will keep, covered, for up to 1 month.

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Reviews

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How would you rate this recipe?
  • MS11487231
    4 JAN, 2009
    Glad to see I'm not alone (i.e., not an error on my part, thus I will not try this recipe again). I had the exact same issues as schipperkegirl and null - overflow in my KitchenAid mixer and the nougat/torrone never set enough to even cut. It tasted great, but I had to throw the whole mess out. What's up with this, Martha? :( Has anyone tried the Pistachio-Honey Torrone yet (http://tinyurl.com/Pistachio-Honey-Torrone)? No comments yet and I am hesitate about wasting time, effort and money.
    Reply
  • MS11487231
    4 JAN, 2009
    Glad to see I'm not alone (i.e., not an error on my part, thus I will not try this recipe again). I had the exact same issues as schipperkegirl and null - overflow in my KitchenAid mixer and the nougat/torrone never set enough to even cut. It tasted great, but I had to throw the whole mess out. What's up with this, Martha? :( Has anyone tried the Pistachio-Honey Torrone yet (http://tinyurl.com/Pistachio-Honey-Torrone)? No comments yet and I am hesitate about wasting time, effort and money.
    Reply
  • schipperkegirl
    12 DEC, 2008
    This was my second attempt at this recipe with no luck. The first time I had the same problem with the over flow like the other contributor. Both times the nougat never set up enough to cut, even though I waited the recommend time. I feel bad that I wasted 2lbs. of almonds!
    Reply
  • 83benz
    11 DEC, 2008
    Corn syrup is Karo syrup.
    Reply
  • Tasnim
    10 DEC, 2008
    is there any other name for corn syrup?
    Reply

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