Almonds, Honey, Sugar, Vanilla, "Hostie"
7" X 1.75" X .5"
FRANCE

As you might imagine, visiting this maker was of little burden for us. At 6 am, beginning with the hand roasting of the almonds in a machine over 100 years old, the confiseurs start their day. The almonds are roasted, the honey and sugar is heated to a liquid, the temperature is precise, then the fresh roasted almonds are added to the hot honey/sugar liquid and at a moments notice the nougat is ready to be poured into wooden molds lined with HOST, yes, sheets of the wafer you get as communion, if you are into such things. I was unaware host is used in nougat preparation but it's so common in France they found it odd for me to suggest making nougat without. How does one explain baking paper or non-stick cooking spray, yes, this is the technique commonly known in America. Andre Boyer, established in 1887 makes a delicious nougat blanc and even more delicious nougat noir. It tastes of almonds and the local honey, nothing more as nothing more is necessary.