22 February 2009
Nougatine may be made with any nuts or a combination. The nuts are usually warmed, if cold the caramel may set in the pan. A lemon or orange may be used to spread the nougatine on the sheet; the oils in the skin prevent the caramel from sticking. 45g nuts 85g granulated sugar Warm the nuts in a moderate oven, they do not need to brown. Put the sugar and 45ml of water in a small pan. Boil to form a light caramel syrup. Immediately add the nuts, stir to distribute nuts through the caramel. Pour the hot caramel onto an oiled baking sheet or a piece of silicone paper, spread and leave to cool and harden. Chop into pieces.