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Ingredients
- 14 oz. glucose (corn syrup)
- 1 lb./3oz. fondant
- 21 oz. sliced/toasted almonds (warm)
- 2 oz unsalted butter (4 Tablespoons)
Preparation
Step 1
. Bring glucose to a boil over medium heat, add in the fondant and let it dissolve without stirring, cook until you get a golden amber color about 320 degrees
. Pour the nougatine out on a silpat (silicone mat) wait a few minutes and rollout with a greased rolling pin to 1/16 thickness