
In the South of France there are two kinds of nougat: Nougatine which is dark and made with carmalized sugar and there is Nougat de Montelimar that is white because it is made with egg whites and softer than the Nougatine and full of the rich taste of honey, roasted almonds, and pistachios that both compliment the honey perfectly. This recipe is mostly about timing and does require some tools you may not already have lying around in your kitchen like a candy thermometer and stand mixer but both are worth investing in to create these wonderful treats. You will undoubtedly make them time and again and impress your guests with the authentic Nougat de Montelimar from the South of France.
Posted by: TheGradient / July 26, 2010 / 1 Comment »

































