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Homemade nougatine – crunchy shards for cake decoration

Recipe by Hervé Cuisine

Homemade nougatine made with caramelized sugar, toasted almonds and a splash of lemon juice. An ultra‑fine crisp that elevates tiered cakes, ice creams and biscuits. Easy, quick and additive‑free!

EasyFrenchServes 8

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Source Video
20m
Prep
5m
Cook
10m
Cleanup
35m
Total

Cost Breakdown

Total cost:$2.40
Per serving:$0.30

Critical Success Points

  • Caramelize the sugar without burning it
  • Coat the almonds quickly before the caramel hardens
  • Roll the still‑warm nougatine between two papers to prevent it from sticking

Safety Warnings

  • Caramel reaches over 170°C: handle with kitchen gloves and avoid any skin contact
  • Never touch the caramel with your fingers; in case of burn, rinse immediately with cold water

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