Seeded Almond Nougatine

Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone

Difficulty

Medium

Ingredients

Serves: 96 Squares

Sugar 250 grams
Sliced natural almonds 150 grams
Mixed seeds (reserve 5 grams for garnish) 50 grams
Almond oil 25 grams
Dark chocolate for coating as needed

Preparation

Preheated oven to 325°F
Place the almonds on baking sheet and lightly toast in the over for 5-8 minutes or until very lightly colored. Set aside until sugar is ready.
In a heavy saucepan, make a dry caramel by adding sugar slowly into the pan over medium-high heat, and stirring as it melts to avoid lumps or crystalized sugar.
Continue stirring over heat until desired color is obtained, add almonds, seeds (excluding the reserved seeds) and almond oil to the saucepan and stirring gently until combined.
Remove from heat immediately and pour mixture out onto a silicone mat placed on a heat proof surface.
Place a second silicone mat over the top and roll out as thin as possible with a rolling pin.
Remove top silicone mat and, with a knife, gently score nougatine into even squares before it cools completely.
Once fully cool, break nougatine into the square pieces.
Coat pieces with tempered chocolate and garnish with reserved seed mix.
* total alpha-tocopherol equivalents

Nutritional Info

Per Serving

NAME	AMOUNT
Calories	50 Kcal
Fat	2.5 g
Sat Fat	0.5 g
Mono Fat	1.5 g
Poly Fat	1 g
Protein	1 g
Carb	6 g
Sugars	5 g
Fiber	0.5 g
Cholesterol	0 mg
Sodium	0.5 mg
Calcium	9 mg
Magnesium	11 mg
Potassium	31 mg
Vitamin E	1 mg*
Iron	0 mg

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.