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almond nougat (Gat Torrons )

This almond nougat recipe I wish everyone a Merry Christmas

I have a neighbor who every year prepares Torrons Gat or brittle at this time, are famous for gat els torrons Mari Carmen Ituren. " I usually give a jar every Christmas. This year I said I was going to photograph and so to a step by step procedure. The first thing I said Mari Carmen is that almonds have to be of good quality. In this case we used Marcona almonds in the north of Castellon.

here to see Mari Carmen looking guirlache tray that had to prepare (it was not the only one of that morning ...). It is not a difficult recipe, but when you start to prepare it can not entertain at all because it can cause damage. In just half an hour have the nougat prepared.

INGREDIENTS 2 tablespoons of honey
1 / 2 kilo of sugar
1 / 2 kilo of almonds Marcona

If you're going to make your own rubs the marble where guirlache sprinkle with a little sunflower oil or put a baking paper on the bench and have a glass of water nearby to test when done.

Put in a saucepan of about 22 cms of two tablespoons of honey to warm over a low fire as bubbly.

Add the sugar and begin to remove "eye You do not need stirring" with a wooden spoon.

sugar

As you see well steeped in honey and remember you, and stirring over medium heat.

Add the almonds, the principle is to remove but be patient and continue to medium heat.

When the candy begins and not be so hard to remove.

At this point you see a candy of a beautiful blond, care to almonds in the glass of water to cool and try not to get too toasted caramel heat for making continuous .