Ingredients Metric US Volume
Sliced almonds 75 g 2.6 oz ½ cup
Heavy cream 150 g 5.3 oz cup
Honey 150 g 5.3 oz ¾ cup
Glucose 15 g 0.5 oz ¾ tbsp
Gianduja Praline Base 500 g 17.6 oz cups
Milk couverture, 37%, tempered, for dipping 200 g 7.1 oz 1 cup
1090 g 38.4 oz


1 Preheat oven to 340&F/171.1&C. Spread the almonds on a baking sheet and roast for 5 minutes.

2 Combine the cream, honey, and glucose and cook to 248&F/120&C.

3 When the honey mixture reaches the proper temperature, stir in the almonds.

4 Using an offset spatula, spread the nougat on parchment paper into a 6½ × 10 in/

× 250 mm rectangle. Let cool to room temperature.

5 Cut into ¾-in/15-mm wide strips.

6 If necessary, place the gianduja in the oven to warm it to a piping consistency.

7 Using a 9/16-in/14-mm round piping tip, pipe the gianduja down the length of the nougat strip.

8 Cut each strip into 1 in/25 mm segments.

9 Using a dipping fork, dip each piece into the milk couverture. Let set at room temperature.

10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.