recipe by request 
Nougatine
125g Glucose
150g Fondant (or just use sugar syrup)
75g thin sliced almonds
5g butter
melt glucose and fondate until light golden brown, basically u’re making something like toffee. When it’s golden brown, add in the flaked almond and stir. PLEASE BECAREFUL. it’s sizzling hot, cause it’s 160 C degrees. when the almonds are well coated, add in butter , pour onto an oiled surface to avoid sticking. Use a rolling pin (which is also sprayed with oil) to roll it flat. You need to be fast or else it would be too hard to cut. Then it’s flat, take a knife and cut them into diamond shapes. and Tada. done. If the nougatine hardens before you cut them, just chuck them into oven and let the caramel melt a bit.
Vienna Almonds
250g whole blanched almonds
125g caster sugar
60ml water
1 vanilla bean (optional or if you have $8 to spare)
10g butter
pinch salt
Roast the almonds in the oven for 15 minutes to remove the oil and add some colour to it. The oil will prevent the caramel from sticking to the almonds, so, the oil should be removed by roasting it, or blanching it. Cook sugar, water and vanilla beans withour stirring to about 124 C.. that should be when the colour is slowly turning to golden brown. PLease becareful not to burn it. Mine burnt cause I walked away to check out the almonds. pff.. Then add in the almonds and then stir so that the almonds are well coated with caramel. Then stir in butter. POur out onto oiled surface and seperate them
Categories:
I think these would be perfect!
