This is another class recipe, this time from Chef Amber. Nougatine is used in decorating cakes, and is similar to peanut brittle, except thinner...and tastier. Different nuts can be used, but almonds are traditional.
Almond Brittle Please be careful, as this calls for cooking the sugar, and it can burn like no tomorrow. In a small and heavy pan, combine the sugar and corn syrup, stirring constantly until it comes to a boil. STOP STIRRING. Let it boil undisturbed until it comes to a color in a range from pale amber to dark brown. (Darker will taste more like caramel) Remove from the heat, and stir in the butter, then the almonds. Spray down a cookie sheet, a spatula, and a rolling pin. Pour the candy onto the cookie sheet, and roll it to your desired thickness. While its still warm, it can be cut into different shapes, and molded over bowls to make dessert dishes- but please, be careful, as sugar burns are very serious, as sugar sticks to your skin. It will cool fast, and if it cools before you finish making your shapes, just place the pan back in a 300 degree oven for a few minutes, until pliable again. The easiest way to clean your pot or pan, is to boil water inside it- the heat from the water will loosen the candy right up. Labels: candies |
posted by Bryony at 
