This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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!
340 K 3.8/5 (170 reviews)
35 min.
Average
225 g
2 IngredientsLast modified on: March 29th 2018
For 225 g, you will need:
75 g flakeds almonds
150 g 
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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).
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 160 RDI=20 % | 40 RDI=6 % | 1,080 RDI=50 % | 4,530 RDI: 50 % |
| Per 100 g | 6 RDI=2 % | 70 RDI=7 % | 20 RDI=3 % | 480 RDI=20 % | 2,010 RDI: 20 % |
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
Like these other recipes: Melon with port sorbet, Apricot jelly, Ramekins with almonds, apples and lemon, Meringues, Nanou's chocolate cake, ... See them all 361
Flakeds almonds
Like these other recipes: Moist cereal bars, Génoise (Genoa sponge), Brioche royale, Traditional nutty choc-chip cookies, Flaked almond tart, ... See them all 21
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010236 K5 2 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017766 K 313.7 40 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023251 K 24.6 2 hours 45 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011277 K5 12 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-10)
Note: We'll never share your e-mail address with anyone else.
Post a 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.