Nougatine is almost brittle, often crumbled and folded into pastry cream for fancy French desserts. It's also great on its own, cut out into shapes and packaged in paper-lined gift bags or cellophane bags.
If you are using cookie cutters, be sure to work fast, as the nougatine hardens fairly quickly. Or simply break the cooled nougatine into irregular pieces.
The candy may be stored in sealed bags at room temperature for up to 1 week.
Servings: 1.5 pounds
- 1 1/4 cups plus 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 2 1/2 cups sliced, skin-on almonds
Line a large, non-lipped baking sheet with a silicone mat or with aluminum foil that is lightly greased with vegetable oil. Have ready a well-greased rolling pin.
Combine the sugar and corn syrup in a medium saucepan over medium heat; stir just until the sugar has dissolved, then cook without stirring, until the mixture is a dark golden brown; these steps should take about 7 minutes, total. Remove from the heat and add the almonds, stirring to coat them evenly.
Pour the mixture onto the prepared baking sheet; use the prepared rolling pin to roll to an even thickness of about 1/4 inch.
While the nougatine is still warm, use heart-shaped cookie or candy cutters to cut out shapes. As the candy hardens (this may happen in as soon as 6 minutes), you may need to use the bottom of a heavy saucepan to press or knock the cutters through. The nougatine should be cooled completely in about 12 minutes.
From Bruce Weinstein and Mark Scarbrough.
Tested by Mary Pat Flaherty.
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