|Preparation||Cooking||Start to finish|
|15 min.||17 min.||32 min.|
|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.
|2||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.|
|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.
|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.
|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).
|7||Turn the mixture out onto the cooking parchment.|
|8||Cover with the second sheet and roll out immediately with the rolling pin as thinly as possible.|
|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.|
|10||Once fully cooled, you can separate the shapes by breaking the nougatine gently where you have scored it.|