A recipe from
307K3.8 March 29th 2018
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For 225 g, you will need:


PreparationCookingStart to finish
15 min.17 min.32 min.

Step by step recipe

1Preheat 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.
Nougatine : etape 25
2Spread 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.Nougatine : etape 25
3Meanwhile, 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.
Nougatine : etape 25
4Stir 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.
Nougatine : etape 25
5Now 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).
Nougatine : etape 25
6Mix well.Nougatine : etape 25
7Turn the mixture out onto the cooking parchment.Nougatine : etape 25
8Cover with the second sheet and roll out immediately with the rolling pin as thinly as possible.Nougatine : etape 25
9If 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.Nougatine : etape 25
10Once fully cooled, you can separate the shapes by breaking the nougatine gently where you have scored it.Nougatine : etape 25


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.
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December 6th 2023.