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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!
129,2313.9/5 for 88 ratings
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Last modified on: March 29th 2018

For 225 g, you will need:

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How long does it take?

Time required
PreparationCookingStart to finish
15 min.17 min.32 min.
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?
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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.


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

% 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).

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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: Butter cream, Mulled wine Belle-Plagne style, Crêpes Suzette, Gâteau Basque , Flognarde, ... All
Flaked almondsFlaked almonds: You can check-out other recipes which use it, like for example: Brioche slices with almond cream, Moist cereal bars, Flaked almond tart, Génoise (Genoa sponge), Benoîton, ... All

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