Pulled Almond Tuiles

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 330 g (11¾ oz) trimoline (inverted sugar syrup)
  • 330 g (11¾ oz) glucose
  • 100 g ( oz) flaked almonds, roasted


In a medium saucepan, bring trimoline and glucose to the boil and cook until it reaches a medium caramel colour.

Line a baking tray with silicone paper or baking paper. Add almonds to the toffee, mix and pour onto the tray.

While the mixture is still warm, top with another sheet of silicone paper or baking paper and use a rolling pin to roll it out until 1 cm ( inch) thick. Allow to cool completely.

Once the caramel is cool, blitz it in a food processor to a fine powder.

Line a clean baking tray with a silicone mat. Put the powder through a medium–fine sieve to sprinkle evenly over the tray and form a fine, even layer. Melt the powder in a 175°C (345°F/Gas 3–4) oven until it liquefies.

While the toffee is still warm, working quickly, use a large sharp knife to cut it into 10 × 15 cm (4 × 6 inch) strips. Lift the strips with a palette knife then, using your hands, pull the shorter edges of the strips apart gently until the toffee is very fine, thin and almost see-through. Twist the pulled toffee to form a shape like a twirling flamenco skirt. Use an electric fan to help cool the twists while you hold them in shape. When they hold their shape without assistance, carefully lay each tuile on a tray, allow to cool thoroughly and keep in an airtight container until required.