Yield: 61 ounces
Notes: Variations:
5 ounces Glucose or corn syrup
2 pounds Granulated sugar
21 ounces Almonds, sliced, toasted and hot ( 1 lb. 5 oz.)
3 ounces Unsalted butter or cocoa butter
1. Over medium high heat, bring the glucose or corn syrup to a boil in a heavy saucepan.
1. Over medium high heat, bring the glucose or corn syrup to a boil in a heavy saucepan.
2. Stir 4 ounces (120 grams) of the sugar into the glucose or corn syrup. Once the sugar has dissolved add another 4 ounces (120 grams) of the sugar. Gradually add the remaining sugar when most of the sugar has dissolved. Continue stirring to evenly cook the mixture approximately 3 to 4 minutes.
3. Reduce the heat. Brush down any sugar crystals that may have stuck to the sides of the pan with a brush dipped in clean water. Stir constantly until the mixture caramelizes to a light amber color, approximately 5 to 9 minutes.
4. When the mixture is amber, add the hot toasted almonds at once. Stir rapidly to coat the almonds then cook for one more minute. Remove from heat and stir in the butter or cocoa butter.
5. Roll and form the nougatine as needed.
6. Yield: 3 lb. 13 oz.
Hazelnut or Walnut Nougatine -- Substitute 1 pound 5 ounces (630 grams) finely chopped, hot toasted hazelnuts or walnuts for the almonds.
Coffee Nougatine -- Reduce the almonds to 8 ounces (240 grams). Add 8 ounces (240 grams) finely chopped toasted hazelnuts, 4 ounces (120 grams) hot toasted sesame seeds, and 1 ounce (30 grams) instant coffee to the mixture along with the hot almonds once it caramelizes. Reduce the butter or cocoa butter to 2 ounces (60 grams).
Notes: Variations:
5 ounces Glucose or corn syrup
2 pounds Granulated sugar
21 ounces Almonds, sliced, toasted and hot ( 1 lb. 5 oz.)
3 ounces Unsalted butter or cocoa butter
1. Over medium high heat, bring the glucose or corn syrup to a boil in a heavy saucepan.
1. Over medium high heat, bring the glucose or corn syrup to a boil in a heavy saucepan.
2. Stir 4 ounces (120 grams) of the sugar into the glucose or corn syrup. Once the sugar has dissolved add another 4 ounces (120 grams) of the sugar. Gradually add the remaining sugar when most of the sugar has dissolved. Continue stirring to evenly cook the mixture approximately 3 to 4 minutes.
3. Reduce the heat. Brush down any sugar crystals that may have stuck to the sides of the pan with a brush dipped in clean water. Stir constantly until the mixture caramelizes to a light amber color, approximately 5 to 9 minutes.
4. When the mixture is amber, add the hot toasted almonds at once. Stir rapidly to coat the almonds then cook for one more minute. Remove from heat and stir in the butter or cocoa butter.
5. Roll and form the nougatine as needed.
6. Yield: 3 lb. 13 oz.
Hazelnut or Walnut Nougatine -- Substitute 1 pound 5 ounces (630 grams) finely chopped, hot toasted hazelnuts or walnuts for the almonds.
Coffee Nougatine -- Reduce the almonds to 8 ounces (240 grams). Add 8 ounces (240 grams) finely chopped toasted hazelnuts, 4 ounces (120 grams) hot toasted sesame seeds, and 1 ounce (30 grams) instant coffee to the mixture along with the hot almonds once it caramelizes. Reduce the butter or cocoa butter to 2 ounces (60 grams).
