Argentine nougat with pineapple

Antonio Seguí’s recipe in Nadime Haim’s 1988 “The Artist’s Palate”

I made a few adjustments to this recipe and have put them in (brackets) after the original ingredients, Anne

1 pound butter (200g); 1 pound superfine sugar (1 cup castor sugar); 1 pound breadcrumbs (2 cups fresh); 1 pound currants (1 cup); 1 pound roasted almonds (1/2 cup flaked almonds); 1/2 pound pine nuts (here I replaced the pine nuts with 1 cup chopped crystallised pineapple); zest of 10 lemons (I found 2 big lemons to be sufficient, the flavour was   lovely); 1/2 pound lump sugar (1/4 cup sugar); generous amount cinnamon (according to taste) (1 tspn)

Blend the butter and superfine sugar in a heavy pot over low heat until they form a thick paste.

In a bowl mix the remaining ingredients. Add in the butter and sugar paste and stir constantly with a wooden spoon until the nougat becomes smooth and creamy and takes on a golden colour. 

Cook over low heat another 10 to 15 minutes. Cool before serving.

I cut the nougat into quite small pieces as it was delicious, but very rich!