French Nougat Recipe

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Ingredients for French Nougat

Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble.
Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion.
Divide in four parts, and as soon as cool enough to handle shape in long rolls about one-third inch in diameter, keeping rolls in motion until almost cold.
When cold, snap in pieces one and one-half inches long.
This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping.
Melt confectioners' chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge.
Chocolate best adapted for dipping bonbons and confections must be bought where confectioners' supplies are kept.