Ingredients
Makes a 12 x 12 in square
Making the Caramel
Step 1
Put the sugar and corn syrup in a medium saucepan and make a light caramel: Place saucepan over medium heat. The sugar will melt and start to caramelize. When the mixture is pale brown, add the almonds, pistachios, and butter. Mix well to coat the nuts in the caramel and toast them lightly.
Making the Nougatine
Step 2
Working quickly, turn the mixture out onto a sheet of parchment paper or onto a silicone mat. Place a second sheet or mat on top, then roll out the nougatine very thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine hardens too much to cut, reheat it in a 275°F oven for 4 to 5 minutes to soften it a little. (Store in an airtight container, away from moisture, for up to 1 month.)
Dipping the nougatine into some chocolate will make this confection even more indulgent. Or process it into crumbs and sprinkle over a summer fruit compote or ice cream.
Leave a Review
Reviews (2)
Back to Top这是一个非常容易。我做了这个7 - 8次ready. I followed the recipe exactly as written the first time, then played with the types of nuts the following times. The only complaint I have is having to convert the recipe to grams. It’s an easy conversion, but frustrating that I have to do it.
Lanet
Virginia
12/30/2021
I followed the recipe exactly. The results were good. I didn't slice it, I broke it into bite size pieces. This is basically peanut brittle,.
dac45
colorado
4/7/2014
See Related Recipes and Cooking Tips
-
49 Elegant French Desserts for a Parisian Pastry Experience at Home
All the cream puffs, soufflés, and tarts to *ooh la la* over.
