Almond-pistachio nougatine

Almond-pistachio nougatine

By
From
A la Mere de Famille
Makes
30 x 30 Cm slice
Prep
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
150g sugar
100g glucose syrup
90g flaked almonds
40g chopped pistachio nuts
a knob butter

Equipment

Quantity Ingredient
silicone mat
sugar thermometer

Method

  1. Coating the nuts

    Put the sugar and glucose in a heavy-based saucepan over a medium heat. The sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove it from the heat when it is still a pale brown colour. Watch the strength of the heat because caramel changes colour very quickly.
  2. When the mixture turns a pale brown, add the flaked almonds, chopped pistachios and butter. Mix well so that the nuts are coated in the caramel and are lightly toasted.
  3. Making the nougatine

    Working quickly, turn the mixture out onto a sheet of baking paper or a silicone mat. Place a second sheet on top, then roll the nougatine out thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine becomes too hard to cut, reheat it in a 130ºC oven for 4–5 minutes to soften it a little. Dipping the nougatine in chocolate will make this recipe even more indulgent.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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