The easiest nougatine recipe, made with butter, sugar and toasted nuts to make the perfect crunchy (but not brittle) topping to most French desserts and patisserie.
100g (4oz)slivered almonds
50g (2oz)buttersalted (if not add 1/2 tsp fleur de sel)
Place all nuts in a single layer on top of a non-stick baking sheet and lightly toast them under a hot grill for a couple of minutes. Keep your eye on them and don't move away from the grill, as this happens quickly and you do NOT want them to burn (any burning will make the nuts bitter). Toasting them lightly brings out their wonderful flavour. When toasted, set them aside to cool.
In a heavy-based saucepan, melt the butter on a medium heat. As soon as it's melted, add the sugar.Using a wooden spoon, stir around the sugar and butter, continuing to stir until the mixture starts to form a liquid and a caramel forms. As soon as this happens and it's golden (not brown), add all the nuts.
Stir around the nuts until they're all well covered and sticky in the caramel.
Turn out immediately on to patisserie mat (Silpat) or directly on to a clean, marble surface.
Spread it out quickly and as evenly as you can in a layer (this will make it easier to break with your fingers later).
Leave to cool on the counter for about 15 minutes or until the caramel hardens.When cool, break into pieces and get deliciously decorating!
Store the nougatine in an airtight container or jar in a cool, dry place and consume within a month.