Add the chocolate and keep aside till slightly cool and then mix well. 2. Toast the almonds in the oven at 180 degree Celsius for 8-10 minutes. Roughly chop the almonds. 3. Heat castor sugar in a pan ...

Today, France, Italy, and some Hispanic countries, influenced by Spain, make nougat, with Spain leading in both production ...

plus this parrot pudding (as my sons called this soft chocolate nougat), which they loved. Preheat the oven to 180C/350F/Gas 4. Spread the almonds on a baking tray and bake for 7-10 minutes ...

Chocolate and Puffed Rice Nougat If you prefer that chocolate ... just swap a couple of ingredients from the previous recipe.