Nougatine

Nougatine

By
From
Leiths How to Cook
Makes
250 g
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
100g skinned hazelnuts
150g caster sugar
1 teaspoon glucose syrup

Method

  1. Heat the oven to 180ºC and very lightly oil a baking sheet.
  2. Finely chop the hazelnuts, place on a second baking sheet and toast in the oven until pale golden, then remove and keep warm. (The nuts must be warm when they are added to the caramel or the caramel will cool down too quickly and may crystallise.)
  3. Put the sugar and glucose syrup in a heavy-based sauté or frying pan and set the pan over a low heat. As the sugar begins to take on colour, use a fork to gently encourage the unmelted sugar to the edges of the pan and achieve an even colouring.
  4. When all the sugar is caramelised, add the still warm nuts and turn to coat in the caramel. Immediately tip the mixture onto the oiled baking sheet and turn it over with a lightly oiled palette knife, using a half-mixing, half-kneading motion until it is stiffening but still workable.
  5. If the nougatine is to be used as a flat sheet, while it is still warm and pliable, roll it as thinly as possible and cut into shapes. Alternatively, allow to cool completely, then break into pieces or pound with a pestle and mortar or food processor to a fine or coarse powder, depending on its intended use.
Tags:
Leiths School of food and wine
cookery course
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