Nougatine Recipe (Easy French Almond Nougatine)

Quick Summary: This nougatine recipe uses just sugar, water, and flaked almonds. Toast the almonds, then cook the sugar and water into a golden caramel over medium heat. Stir in the almonds, pour the mixture onto oiled parchment, and spread it thin. Let it cool, then break it into pieces. This easy French nougatine needs only three ingredients and about 15 minutes.

What is nougatine?

Nougatine is a French confection made of caramelized sugar mixed with nuts, most often flaked or slivered almonds. The word means a nut-based caramel, and the mixture is spread thin, cooled until crisp, then broken into pieces. It is used on its own as a sweet treat or as a crunchy topping and decoration for cakes, croquembouche, and other French desserts.

It usually takes the form of small, irregular pieces that can be enjoyed on their own or crushed over other desserts. Almonds are the most popular nut, but pistachios, hazelnuts, and sesame seeds work well too.

Almonds and pistachios are favorites because they hold up to the intense heat of the caramel and keep their flavor and crunch. With just sugar, water, and nuts, this nougatine recipe comes together in about 15 minutes.

Nougatine vs. nougat

Nougatine refers to a clear or brown nut-based bark made by cooking sugar until it caramelizes.

Nougat, on the other hand, is a sweet, egg-white-based candy made from sugar, honey, and nuts. You will find it in different variations, with nuts (hazelnuts, almonds, etc.), mixed with toasted nuts, candied fruits, and crystallized fruits like strawberries.

Nougats can also be coated with cocoa beans. The chocolate-covered variety of nougat became popular in America after World War II.

Why you'll love this recipe

1. This easy nougatine recipe requires only three ingredients, and it takes 15 minutes to make.
2. French nougatine is a perfect sweet treat for kids and adults, and it makes an eye-catching dessert decorations.
3. It makes a great edible gift during holidays.
4. Plus, it's gluten-free and vegan-friendly!

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Sugar: use the finest possible sugar, caster sugar, or baker's sugar; it melts faster.

• Almonds: use flaked almonds. You can replace them with slivered almonds, whole or chopped hazelnuts, macadamia nuts, pistachios, or a mix of nuts.

• Water: it is used as a liquid to make wet caramel.

Equipment

This nougatine recipe needs only a few basic tools. Gather these before you start:

• baking sheet
• heavy-bottomed saucepan
• parchment paper
• pastry brush or silicone brush
• wooden spatula
• oiled blade or knife
• rolling pin

How to make nougatine recipe

Step 1. Preheat the oven to 300°F/150°C. Place flaked almonds on a baking sheet and toast in the oven for about 5 to 7 minutes. Watch the color: almonds should turn slightly golden.

Step 2. Prepare a parchment paper sheet and use a pastry brush or a silicone brush to oil the parchment with grapeseed oil.

Step 3. To make the caramel, place the sugar and water in a heavy-bottomed saucepan and bring it to a simmer over medium heat (photo 1). Shake the pot regularly to distribute the heat: do not use utensils. The sugar syrup will start to turn golden (photo 2).

Step 4. Once the sugar dissolves and turns into a golden caramel, remove the saucepan from the heat.

Step 5. Add the flaked almonds and stir quickly with a wooden spatula. To get the desired nougatine color, bring the mixture over medium heat for a few seconds, stirring vigorously (photo 3).

Step 6. Pour the mixture onto the prepared parchment. Spread it out in an even, thin layer with a wooden spatula or oiled blade (photo 4).

Step 7. You can also use a prepared-in-advance oiled rolling pin to roll out the nougatine gently. Let it cool for at least 25 minutes.

Step 8. Break the nougatine into pieces and use it as desired.

Expert tips

1. Be careful working with hot caramel. Make sure kids are kept out of the kitchen while working with hot sugar.
2. Replace grapeseed oil with vegetable oil.
3. To make your nougatine thicker, pour the hot nougatine mixture onto parchment paper and spread it a bit. Cover with the second sheet of parchment and roll the mixture out with a rolling pin into the desired thickness before it hardens. Let it cool. 
4. To cut the nougatine into desired shapes, use an oiled slicing knife while it's hot.
5. Keep the nougatine workable: caramel hardens fast, so work quickly. If it sets before you finish shaping, warm it briefly in a low oven or near an open oven door to soften it again.

Recipe variations

This nougatine recipe has endless variations. You can change the nut, using slivered almonds, hazelnuts, macadamia nuts, or pistachios in place of flaked almonds. French Wikipedia also lists many traditional French types:

• Nevers nougatine: named after its origin, Nevers nougatine is made with sugar and chopped almonds, coated with royal icing.
• Duchesse d'Angoulême: a nougatine filled with almond praline, shaped into short sticks and wrapped in gold or silver paper.
• Fumay slates: small plates of nougatine covered with blue chocolate, and there are many more.

There are also three ways to prepare it:

• Dry nougatine: made with a dry caramel, without water.
• Cooked sugar nougatine: made by adding water to the sugar for a wet caramel.
• Glucose fondant nougatine: what most chefs use, since glucose resists humidity, prevents crystallizing, and keeps the sugar from melting too quickly.

Experiment with different nuts and seeds to change the flavor, taste, and look of your nougatine:

• Seeds: Try sesame seeds, organic pepitas, or a mix of sesame, flax, and poppy seeds.
• Nut and seed ratio: Use nuts or seeds equal to 30 to 100% of the weight of the sugar.
• Toasting: Toast the nuts yourself (see the recipe below) or use store-bought flaked toasted almonds.

You can also make nougatine the main flavor of a cake, such as this nougatine cake.

How to serve nougatine

Serve nougatine broken into pieces as a sweet treat on its own, or sprinkle the crushed nougatine over a summer fruit compote, whipped cream, or ice cream.

You can use the nougatine broken or cut into pieces to decorate cakes with elaborate designs. For a savory twist, pair crushed nougatine with dishes like roasted chicken or pan-fried mushrooms to add crunch and depth.

Storing & freezing

Once your nougatine recipe has set, store the pieces flat on parchment paper in an airtight container for up to 1 month. Keep them away from moisture, and avoid the refrigerator, where humidity will soften them. For the same reason, it is best not to make nougatine on humid days.

History of nougatine

Nougatine is a delicate confectionery first discovered in the 1850s by confectioner Jean-Louis Bourumeau.

In 1862, Napoleon III and his wife, Empress Eugenie, visited Nevers, where nougatine gained its current fame. During that visit, Empress Eugenie was offered nougatine, "a specialty in the order of gluttony."

The dessert became so popular among her Court ladies-in-waiting that it quickly spread throughout Paris. Ever since then, nougatine has stayed a favorite French treat enjoyed across the country.

FAQ

What is nougatine made of?
Nougatine is made of just three simple ingredients: sugar, water, and nuts (usually flaked or slivered almonds). The sugar and water are cooked into caramel, then the nuts are stirred in before the mixture is spread thin and left to set.

What is French nougatine?
French nougatine is the traditional caramelized almond confection from France. It dates back to the 1850s and became famous in Nevers. It is widely used as a topping or decoration for cakes, croquembouche, and other French pastries.

What is the difference between nougat and nougatine?
Nougatine is a crisp, caramelized nut brittle made from cooked sugar and nuts. Nougat is a soft, chewy candy made with whipped egg whites, honey, sugar, and nuts. They share nuts and sugar but have very different textures.

Should you add lemon juice or vinegar to make nougatine?
No, avoid lemon juice or vinegar. They invert the sucrose and reduce the rigidity of the nougatine, which makes it brittle and harder to work with.

How do you store nougatine?
Store nougatine flat on parchment paper in an airtight container for up to 1 month. Keep the pieces away from moisture, and avoid the refrigerator, where humidity will soften them. For the same reason, it is best not to make nougatine on humid days.

What is the difference between nougatine and brittle?
Both are made from caramelized sugar and nuts, so they are close cousins. Nougatine is the French version, usually spread thin and used to decorate cakes and pastries, while nut brittle is often thicker and eaten as candy on its own.

How do you pronounce nougatine?
Nougatine is pronounced noo-gah-TEEN. It comes from the French word for nougat, with the ending pronounced like the English word "teen."

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.