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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!

151,5143.8/5 for 91 ratings

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Last modified on: March 29^th 2018

For 225 g, you will need:

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

Change those ingredients for: 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.

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

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...

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 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.

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.

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).

How much will it cost?

For 225 g : 1.25 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed plums, Praline, Chocolate cream, You should not leave egg yolks in contact with sugar, Stewed rhubarb, ... All
	Flaked almonds: You can check-out other recipes which use it, like for example: Almond tuiles, Brioche slices with almond cream, Benoîton, Baked Alaska, Little apple turnovers with almonds and raisins, ... All

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