This is a preparation of barley sugar, and almonds, filberts, or pistachio-nuts, or which good confectioners, both foreign and English make a great variety of highly ornamental dishes. We must however, confine our directions to the most common and simple mode of serving it. Blanch twelve ounces of fine Jordan almonds in the usual way, wipe them very dry, split them in halves, and spread them upon tins or dishes; dry them in a very gentle oven, without allowing them to brown; or if the flavour be liked better so, les them be equally coloured to a pale gold tint: they should then be often turned while in the oven. Boil to barley sugar in a small preserving-pan
Another and more expeditious way of making it, is to boil the sugar to caramel without any water, as directed: the proportion of almonds can be diminished at pleasure, but the nougat should always be well filled with them.