Almond Nougat
A candy made from caramelized syrup and almond slices, with a hard texture that can be shaped while hot for decoration.
Ingredients
almond slices, toasted to pale golden
375 g
sugar
750 g
glucose syrup
300 g
water
200 g
Instructions
1
Roast the Almonds
Spread the almond slices on a heated baking sheet and place in a 160°C oven, stirring occasionally until pale golden.
2
Cook the Caramel
Bring the water, sugar, and glucose syrup to a pale golden caramel.
3
Combine
Add the almonds to the caramel all at once and gently mix until evenly coated. Do not over-stir, as the almonds may break.
4
Pour Out
Pour the mixture onto a greased baking sheet or silicone mat.
5
Roll Out
Work in small batches and roll out to an even thin layer using a metal rolling pin. Working at the oven door keeps the mixture workable for longer. If it sticks to the pin or work surface, let it cool slightly before continuing, or return it briefly to the oven to restore the right consistency.
6
Reuse Trimmings
Trimmings can be gently reheated and reused, but if the color darkens and the almonds crumble to a fine powder, they cannot be used.
