1,355 easy and fully explained recipes, with 27,644 photos and 78 videos

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!

298K 163 3.8

Last modified on: March 29^th 2018

Keywords for this recipe:

For 225 g, you will need:

1 75 g flakeds almonds
2 150 g caster sugar
Total weight: 225 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
15 min.	17 min.	32 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 1 min.

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.

Spread 75 g flakeds 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.

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.

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.

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.

Mix well.

Stage 7 - 1 min.

Turn the mixture out onto the cooking parchment.

Stage 8 - 4 min.

Cover with the second sheet and roll out immediately with the rolling pin as thinly as possible.

Stage 9 - 1 min.

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.

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.

Keeping

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

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,082 Kcal or 4,530 Kj	14 gr	164 gr	41 gr
54 %	5 %	15 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
481 Kcal or 2,014 Kj	6 gr	73 gr	18 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).

Possible allergens in this recipe: Nuts

How much will it cost?

For 225 g : 1.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed rhubarb, Chocolate rolls (petits pains), Crêpes Suzette, Fruit paste : Blackcurrant, Crème caramel, ... All
	Flakeds almonds: You can check-out other recipes which use it, like for example: Moist cereal bars, Little apple turnovers with almonds and raisins, Broad bean salad with Parmesan, Paris-Brest, Traditional nutty choc-chip cookies, ... All

Other recipes you may also like

Tartiflette

A personal version of a classic recipe from Savoy.
570K 14.6 1 hour 27 min. September 16^th 2019

Chocolate thins with toasted nuts

A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
241K4 2 hours 22 min. February 21^th 2011

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
424K 23.5 25 min. February 21^th 2011

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
282K 34.5 3 hours 52 min. February 6^th 2011

Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
141K4.1 1 hour 40 min. September 14^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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 e-mail address 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.