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FRENCH NOUGAT |
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| Shell one-half pound of almonds. Remove the skins by allowing them to soak a few minutes in boiling water. Then, when dry, slice them. Boil a half pound of granulated sugar and a tablespoonful of water until the sugar is dissolved. Stir continually while boiling. As soon as the sugar is melted put in the almonds, stir until they are thoroughly mixed with the candy; then pour into a greased shallow pan to cool and harden. | |||
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