12 lbs. White Sugar.
3 lbs. glucose.
1/2 oz. Essence Vanilla.
4 lbs. Sweet Almonds small.
3 pints water.
PROCESS.--Put the sugar, glucose and water in a clean pan, place it on a
sharp fire and stir until dissolved; then put on the cover and let it
boil for five or six minutes; now remove the lid and continue to boil to
soft ball degree; now pour the contents on a damp slab (one over which
water has been sprinkled); when cool take a long flat spatula and work
the sugar about until it becomes white and creamy; now add the almonds
(which have been previously blanched and dried), together with the
vanilla essence; keep working up the whole until of uniform consistency;
now spread the mass on wafer paper in sheets one inch thick, cover the
sheets with wafer paper, rolling the top smooth; when set cut into bars.
Should the cream be a little thin add some icing sugar when mixing; if
boiled properly this is not required. Most cheap Nougats now in the
market are made more or less according to this formula, color and flavor
differently for variety.