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Nougatine Recipe

Stacked almond nougatine pieces on parchment paper.
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This nougatine recipe is a crisp French almond confection made with just three ingredients: sugar, water, and flaked almonds. This crunchy topping is perfect for cakes, croquembouche, and other French desserts.

Ingredients

Scale
  • 1/3 cup (75 g) caster sugar
  • 1 tablespoon water
  • 1.7 oz. (50 g) flaked almonds
  • 1/4 teaspoon grapeseed oil

* If needed, please refer to Baking Conversion Charts.

Instructions

  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 for the color: the almonds should turn slightly golden.
  2. Prepare a parchment paper sheet and use a pastry brush or a silicone brush to oil the parchment with grapeseed oil.
  3. To make the caramel, place sugar and water in a heavy-bottomed saucepan and bring it over medium heat. Shake the pot regularly to distribute the heat: do not use utensils. The sugar syrup will start to turn golden. Once the sugar dissolves and turns into a golden caramel, remove the saucepan from the heat.
  4. 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. Pour the mixture onto the prepared parchment and spread it into an even, thin layer with a wooden spatula or oiled blade. 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.
  5. Break the nougatine into pieces and use it as desired.

Notes

  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 a layer of the desired thickness before it hardens. Let it cool. 
  4. To cut the nougatine into desired shapes, use an oiled slicing knife while the nougatine is hot.
  5. Avoid making nougatine on humid days.
  6. Store nougatine flat on parchment paper in an airtight container for up to 1 month. Protect nougatine from moisture; avoid storing it in a refrigerator. 

Nutrition

Find it online: https://www.bakinglikeachef.com/nougatine-recipe/