Classic Nougatine

Preparation info
  • Makes

    9 ounces

    • Difficulty


Appears in

By Flo Braker

Published 1984

  • About

This nut brittle of caramelized sugar and lots of finely chopped nuts may be shaped into forms for filling with ice cream, sherbet, sorbet or fruit, or rolled thin and cut into shapes for decorating desserts.


  • 4 ounces ( cup) toasted blanched almonds
  • cup corn syrup



Lightly oil a clean plastic cutting board or marble slab; rub about 2 to 3 teaspoons of vegetable oil on your rolling pin. Lightly oil a pastry scraper, and if you plan to cut out shapes from the nougatine, dip the cutter’s