Although nougat is often made from hazelnuts, this recipe uses blanched almonds. The caramel twist is an elegant addition.
In a small saucepan, melt 3/4 cup sugar over a medium flame just until it dissolves. The sugar should stay light. Add the almonds to the pot and stir quickly.
Pour the sugar-almond mixture onto a sheet of Gefen Easy Baking Parchment Paper and allow to cool. Break into pieces and pulse in a food processor until it becomes a fine powder.
Preheat oven to 350°F (180°C).
Spread the sugar-almond powder in a silicon pan with rectangular indentations and bake for ten minutes. The sugar will caramelize during baking, changing the color of the bars.
Remove the pan from the oven and release each nougat rectangle. Slice each rectangle into three equal parts. (See photo.) Return two squares to the pan, one on each side of the indentations, leaving a space in the middle.
In a saucepan, heat one cup of sugar until it dissolves into caramel. Pour into the space between the nougat squares. Cool thoroughly before removing from the pan.
If you don’t have a silicone pan with rectangular indentations, you can create a stencil from a transparent sheet of plastic or an oak tag. Cut out rectangular shapes and place the stencil on a baking sheet. Sprinkle the sugar-almond powder over the stencil, filling the cut-out rectangles. Remove the stencil and proceed as above.