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For 4 people: 1 Kg of peeled almonds-1 kg of sugar-1/2 lemon (to use as a spatula to smooth the torrone)-extrvergine olive oil as required
Soak for a couple of minutes the almonds in hot water and shake off their film. Pour into a pan, add the sugar and cook over very low heat, stirring constantly, preventing the sugar from sticking to the bottom. When melted and has taken a golden brown, remove the Pan from the heat. In the meantime you anointed with oil the marble table. Pour the nougat quickly and flatten off with the help of half a lemon. When cooled, cut it into pieces with a knife.