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1 / 2 pounds of almonds
1 / 2 kg of sugar cane
1 / 2 lemon is used as a spatula
extra virgin olive oil

Soak for a couple of minutes the almonds in hot water and remove their brown peel. Place in a saucepan, add sugar and cook over very low heat, stirring constantly to avoid the sugar stick to the bottom. When melted and golden in color, remove the pan from the heat. Spread some oil on a marble table. Pour this nougat and quickly roll out with the help of half a lemon. When it’s cool, cut into pieces with a knife.


Chef: Mirko from Veganblog

  1. Cassandra78 7 October 2010 at 19:19

    Really energetic – love nut bars. Too much sugar for me though, maybe can be replaced with malt or dates/agave/maple syrup, I try to avoid sugar as much as I can.
    Otherwise is really yummy!

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