Classic Nougat
A classic-style dessert made by simmering fine sugar and malt syrup to a caramel color, coating almond slices in the mixture, then rolling and pressing it into thin sheets.
Ingredients
fine granulated sugar
200 g
malt syrup
10 g
lemon juice
3~4 drops
almond slices (roasted and cut)
120 g
dark chocolate
to taste
gold leaf spray
a pinch
Instructions
1
Cook the Caramel
Heat the fine granulated sugar and malt syrup over the stove until a light caramel color forms, then add the lemon juice drops.
2
Coat the Almonds
Pour in all the roasted, cut almond slices at once so the sticky caramel completely wraps around them, then quickly stir and combine with a wooden spatula.
3
Roll into a Sheet
Once fully caramelized, pour the mixture onto a heat-resistant baking mat, cover it with another heat-resistant baking mat on top, and roll it out to a 2–3 mm thickness in one motion using a rolling pin.
4
Cut into Shapes
Once hardened, cut into 3 cm squares and chop the remaining portions into small fragments.
5
Dip in Chocolate
Dip half of each square into the tempered chocolate, remove, and place at room temperature (20–25°C). Once hardened, spray with gold leaf.
