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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!

333 K 3.8/5 (170 reviews)

35 min.

Average

1.25 €

225 g

2 Ingredients

Last modified on: March 29^th 2018

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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

Times for this recipe

Preparation: 15 min.

Cooking: 20 min.

All in all: 35 min.

When should you start or finish this recipe?

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.

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

	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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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

Like these other recipes: Génoise (Genoa sponge), Fruit crumble, Blackberry and almond fondant tart, Pistachio ice cream, Lemon creams, ... See them all 357

Flakeds almonds

Like these other recipes: Paris-Brest, Génoise (Genoa sponge), Baked Alaska, Traditional nutty choc-chip cookies, Little apple turnovers with almonds and raisins, ... See them all 20

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