HOME RECIPES INFORMATION KITCHENTOOLS

Starters Main Courses Desserts Basics

• Nougatine:

• A
• 'almond candy'

INGREDIENTS:

• “Nougatine” refers to a clear or light-brown (blond) nut-based bark obtained by cooking sugar until converted into caramel.
• (Not to be confused with nougat which is a sweet made from egg whites, sugar, honey and nuts).

1. 660gr granulated sugar
2. 480gr almond flakes
3. 60gr unsalted butter

• Be carefull when making this, the sugar will be extremely hot.
• It's like making caramel, it will burn your skin!

• Pre-heat the oven at 210°C.
• Add the almond flakes to a baking tray, and bake them in the oven untill slightly colored.
• Keep an eye on them, they burn very easily!
• Melt the sugar in a large cooking pot on a medium fire.
• Coloring the sugar blonde, not dark and not white!
• When 'blonde' remove the cooking pot from heat.
• Mix the almonds together with the 'blonde' sugar and add the butter.
• The butter is to make the nougat shiny.
• On a large but deeper baking tray, grease with some arachide oil and add the mixture, let it cool down.
• It should not be thicker than 0,5 cm or thinner for easy using in your desserts.
• Break into pieces or in a blender make smaller pieces.
• Great for using in Nougat Glacè.

TOOLS NEEDED:

1. Large cooking pot.
2. Baking tray
3. Oven pre-heated at 210°C

TIPS & TRICKS:

1. Be carefull, the sugar/butter will burn, it's like making caramel!
2. Use ONLY real butter.
3. Don't use butter paper, it will stick in/on your nougatine.