Nougatine

This nut mixture is malleable due to added glucose. Make a caramel with 100 ml water, 1 kg sugar and 400 g glucose. Add 500 g blanched almonds, toasted and flaked or coarsely chopped.

1. Turn out the mixture on to an oiled surface and allow to cool slightly. Then roll it out with a rolling pin to a thickness of roughly 5 mm.

   

2. When the nougatine has cooled until it is just warm it can be cut into shapes. Leave these to set until firm.