I remember the first time I tried these treats. I may not know exactly where I was or how young I was, but I do remember the sweet smile and piloncillo-colored eyes of the lady who sold them to me; I remember her braided hair intertwined with yellow ribbons and can almost feel the touch of her hand as she handed me the white fluffy, shiny cloud on a thin piece of banana leaf. I remember trying it and loving it. Be sure to read the recipe all the way through before you begin. You can also choose to cut the nougat into pieces. In that case, spread the mixture with a moistened spatula over the banana leaf or a nonstick mat, allow to dry, and cut into the desired size.
The temperature that you need to cook the sugar to in the recipe, as with most candymaking, is crucial to obtaining the desired texture—a couple of degrees difference can really change the outcome. Also, avoid making them on humid days so the nougat is able to dry out properly.
