|Coarsely chopped pecans||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Sugar||2 Cup (32 tbs)|
Spread pecans over a shallow baking pan and toast in a 350° oven about 10 to 15 minutes.
Combine sugar and lemon juice in a heavy skillet.
Cook over a low heat, stirring constantly with a wooden spoon, until melted sugar has a deep golden color.
Stir in pecans and pour into a large, oiled pan or on a marble slab.
Work fast, spreading the nougat with an oiled spatula as thin as possible.
Cool until solid, then break into pieces.