1 lb. sweet almonds.
¾ lb. fine white sugar.
1 tablespoonful rose-water.
Blanch the almonds in boiling water. When stripped of their skins,
throw them into ice-water for five minutes. Take them out and dry
between two cloths. Shave with a small knife into thin slips. Put them
into a slow oven until they are _very_ slightly colored. Meanwhile,
melt the sugar—_without adding water_—in a farina kettle over the
fire, stirring it all the while. When it bubbles up and is quite melted
take off the kettle and instantly stir in the hot almonds. Have ready
a tin pan or mould, well buttered and slightly warmed. Pour in the
nougat; press it thin and flat to the bottom of the pan if you mean to
cut into strips; to all sides of the mould if you intend to fill it
with syllabub or macaroons. Let it cool in the mould, for the latter
purpose, withdrawing it carefully when you want it. If you cut it up,
do it while it is still warm—not hot.
The syrup should be a bright yellow before putting in the almonds.