Reviewed: May 13, 2010

It seems there is a part of the recipe missing. When/where do you add the almonds and salt?

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Reviewed: Jan. 26, 2008

Very tasty, and an excellent base for creating lots of other candies. I added some espresso to the syrup, then dipped cubes in chocolate, and it was very popular. Note that varying the temperature you cook the syrup to can get you anything from gooey soft to hard, and these also soften up a great deal if they are in a warm room. Thanks for the recipe!

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Mrs.Butterworth

Cooking Level: Beginning

Home Town: Berkley, Michigan, USA

Living In: Albany, New York, USA

Reviewed: Dec. 16, 2007

This was a yummy recipe. Not exactly the kind of nougat I was expecting however. The texture is more like taffy not fluffy like I was thinking. But the flavor is delicious. Just one word of advise: Don't cut them in squares and leave them out, they melt and go flat!! I cut them in squares and then left them on a covered plate over night. When I woke up, they had all molded together again. I decided to get individual wrap candy foil to wrap each individual square in. It helps keep their shape. Also, I drizzled melted chocalate on top in Christmas colors and they look beautiful. It's great for neighbor gifts. Thanks for the recipe.

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Angie

Reviewed: Nov. 28, 2007

Last Christmas my husband and I made this treat together. We loved it so much we decided to give some pkgs of it away as gifts. We are going to make it again this year...It's becoming our little tradition! I might try adding some pieces to chocolate - similar to a Toblerone bar.

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Beverlea Hopkins

Cooking Level: Intermediate

Living In: Haileybury, Ontario, Canada

Reviewed: Nov. 30, 2006

Absolutly yummy, better with chocolate drizzled over it. We tinted ours green and coarsely chopped the almonds. Next time we plan on spreading it over chocolate, then spreading caramel over that and pouring chocolate over all of it and making our own candy bars. We'll see what happens.

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3 users found this review helpful