Homemade nougatine – crunchy shards for cake decoration

Ingredients

• 250 g Granulated white sugar (Granulated, preferably white crystal)
• 125 g Sliced or chopped almonds (Lightly toasted before use)
• 1 c. à café Fresh lemon juice (A few drops to prevent caramel crystallization)

Instructions

1. Prepare ingredients and oven

   Preheat the oven to 180°C. Measure the sugar and almonds. Line a baking sheet with parchment paper.

   Time: PT3M

   Temperature: 180°C

2. Toast the almonds

   Spread the almonds in an even layer on the sheet and bake for 5 minutes until lightly golden. Remove and let cool.

   Time: PT5M

   Temperature: 180°C

3. Caramelize the sugar

   Pour the sugar into a heavy‑bottomed saucepan. Heat over medium heat without adding water. Stir gently with a wooden spoon at the first signs of melting until you obtain a smooth golden‑amber caramel.

   Time: PT7M

4. Coat the almonds

   Immediately pour the toasted almonds into the hot caramel. Gently mix with the wooden spoon so each almond is well coated.

   Time: PT3M

5. Spread the nougatine

   Transfer the mixture onto a large sheet of parchment paper. Place a second sheet on top and roll with a rolling pin until about 3 mm thick.

   Time: PT4M

6. Cut and let cool

   Remove the top sheet, let the nougatine cool completely (2‑3 min). Cut into shards or desired shapes with a sharp knife.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sliced or chopped almonds: pecan nuts, hazelnuts
• Instead of Fresh lemon juice: apple cider vinegar (½ tsp)

Equipment Needed

• Heavy‑bottomed saucepan
• Spatula or wooden spoon
• Baking sheet
• Parchment paper (or silicone)
• Oven
• Rolling pin (optional)
• Kitchen knife or pastry cutter

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• A splash of lemon prevents sugar crystallization
• For a more pronounced flavor, add a pinch of fine sea salt to the caramel just before coating the almonds
• Use sliced almonds for an ultra‑fine texture, or chopped for a more rustic nougatine

Troubleshooting

Storage

Refrigerator: Store in an airtight container, away from moisture, for up to 2 weeks

Freezer: Can be frozen in a zip‑lock bag, up to 2 months, then bring to room temperature before use

Room temperature: At room temperature, in a dry container, up to 1 week

Make-Ahead Tips

• Toast the almonds the day before and keep them in an airtight jar
• Nougatine stores well; you can prepare it 2 days ahead