1 cup granulated sugar
3 drops lemon juice
1 cup almonds, thinly sliced, warmed
1/2 pound dipping chocolate, if desired
Butter a cookie sheet and set aside.
In a heavy saucepan melt sugar, stir and watch carefully. Remove from heat before completely melted. Add lemon juice. Blend well. Add almonds stirring until well coated. Spread as thin as possible onto cookie sheet. Lift and stretch candy as it cools. Break into pieces and dip in chocolate, if desired.
Crispy Nougat: Coarsely crush nougat. Add equal amounts of crisp rice cereal and melted chocolate. Form into clusters. Decorate with a sliced almond..
Store any uncoated nougat in airtight container, as this candy picks up moisture and gets sticky if left exposed to air.
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