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!
324 K 3.8/5 (170 reviews)
35 min.
Average
75 g
2 IngredientsLast modified on: March 29th 2018
For 75 g, you will need:
25 g flakeds almonds
50 g 
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
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.
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 25 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 50 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.
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.
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).
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.
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 | 4 RDI=2 % | 50 RDI=5 % | 10 RDI=2 % | 360 RDI=20 % | 1,510 RDI: 20 % |
| Per 100 g | 6 RDI=2 % | 70 RDI=7 % | 20 RDI=3 % | 480 RDI=20 % | 2,010 RDI: 20 % |
How much will it cost?
- For 75 g : 0.45 €
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: Foie gras cured in salt, Praline, Blackberry and almond fondant tart, Naan, Pizza dough, ... See them all 352
Flakeds almonds
Like these other recipes: Little apple turnovers with almonds and raisins, Brioche slices with almond cream, Brioche royale, Sweet pancake rolls from Brittany, Pea and avocado salad, ... See them all 19
Other recipes you may also like
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...September 12th 2020174 K2.5 40 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020519 K 44.2 14 hours 30 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010225 K4.6 25 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011275 K 15 2 hours 45 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010461 K2.6 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.