Nougatine

Preparation info

  • Yield: about

    2 lb

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

      Sugar at 100%
Ingredients U.S.

Method

Procedure

  1. Place the almonds on a heated baking sheet in a 320°F(160°C) oven, mixing occasionally until light golden in color.
  2. Cook the water, sugar, and glucose to a blond caramel.
  3. Add the almonds to the caramel all at once and mix in carefully. Do not overmix, or the almonds will break into small pieces.
  4. Pour the mixture onto an o