Nougatine


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!
176,6023.8/5 for 97 ratings
Grade this recipe:

Last modified on: March 29th 2018

For 225 g, you will need:

Change these quantities to make: 75 g 225 g 450 g 675 g

How long does it take?

Time required for this recipe:
PreparationCookingStart 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...

Keeping:

Nougatine will keep at room teperature as long as it is kept dry. .

Step by step recipe


Stage 1 - 1 min.
Nougatine : Photo of step #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.

Stage 2 - 7 min.
Nougatine : Photo of step #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.

Stage 3 - 1 min.
Nougatine : Photo of step #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.

Stage 4 - 10 min.
Nougatine : Photo of step #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.

Stage 5 - 1 min.
Nougatine : Photo of step #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).

Stage 6 - 1 min.
Nougatine : Photo of step #6
Mix well.

Stage 7 - 1 min.
Nougatine : Photo of step #7
Turn the mixture out onto the cooking parchment.

Stage 8 - 4 min.
Nougatine : Photo of step #8
Cover with the second sheet and roll out immediately with the rolling pin as thinly as possible.

Stage 9 - 1 min.
Nougatine : Photo of step #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.

Stage 10 - 5 min.
Nougatine : Photo of step #10
Once fully cooled, you can separate the shapes by breaking the nougatine gently where you have scored it.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,082 Kcal or 4,530 Kj14 gr164 gr41 gr
54 %5 %15 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
481 Kcal or 2,014 Kj6 gr73 gr18 gr
24 %2 %7 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Eggs meurette, Tiramisu, Apple paste, Oat shortbread biscuits, ... All
Flaked almondsFlaked almonds: You can check-out other recipes which use it, like for example: Paris-Brest, Pea and avocado salad, Almond tuiles, Toasted flaked almonds, Génoise (Genoa sponge), ... All

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