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