Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!
113,9014.0/5
Last modified on: March 29th 2018
For 225 g, you will need:
- 1 : 75 g flaked almonds
- 2 : 150 g caster sugar
- Total weight: 225 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 17 min. | 32 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Preheat the oven to 150°C (300°F). Prepare your work surface: Place a metal baking tray on it (this will retain the heat of the nougatine for longer. Lay a sheet of cooking parchment on top and have a second sheet within reach. Have your rolling pin ready. |
1 min. |
| 2 |  | Spread 75 g flaked almonds out on a baking sheet and toast in the oven for about 6-7 minutes. They should only just be starting to colour and not fully cooked. | 7 min. |
| 3 |  | Meanwhile, tip 150 g caster sugar into a saucepan (preferably non-stick) and put on low to medium heat. Do not add any water. This caramel will be made "dry" so that your nougatine will stay crunchy. |
1 min. |
| 4 |  | Stir from time to time with a wooden spatula so that the sugar cooks evenly. You are aiming to make a light caramel, so remove from the heat as soon as the caramel is a golden blond colour. |
10 min. |
| 5 |  | Now you will need to work quickly, without interruption. Tip all the toasted almonds, as hot as possible, into the caramel (ideally, try to synchronise the cooking of both to have them ready at the same time). |
1 min. |
| 6 |  | Mix well. | 1 min. |
| 7 |  | Turn the mixture out onto the cooking parchment. | 1 min. |
| 8 |  | Cover with the second sheet and roll out immediately with the rolling pin as thinly as possible. | 4 min. |
| 9 |  | If you want your nougatine in special shapes (strips, circles, figures, etc.) score these immediately, while the nougatine is still slightly soft. Here strips are being cut with a knife. | 1 min. |
| 10 |  | Once fully cooled, you can separate the shapes by breaking the nougatine gently where you have scored it. | 5 min. |
Remarks
You can use walnuts, hazelnuts or pistachios instead of almonds, or whatever mixture you prefer.
Give yourself a longer working time by putting the baking sheet you will use for rolling in the oven at the same time as the almonds. It will then be hot and the nougatine will stay workable for longer.
Give yourself a longer working time by putting the baking sheet you will use for rolling in the oven at the same time as the almonds. It will then be hot and the nougatine will stay workable for longer.
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 225 g : 1.25 €
Source: Home made.
More recipes?
This recipe use (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Naan, Toffee apple upside-down cake, Pink Reims biscuits, Foie gras cured in salt, ... [All] |
 | Flaked almonds: You can check-out other recipes which use it, like for example: Génoise (Genoa sponge), Toasted flaked almonds, Baked Alaska, Paris-Brest, Almond tuiles, ... [All] |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)
Note: We'll never share your email with anyone else.
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.