Almond Praliné Nougatine

Artisan
Restaurateur
Pectine NH SOSA Almond Praliné Nougatine

Ingredients

100 g Water 100 g SOSA Glucose DE38/40 100 g Dry butter 200 g Caster sugar 5 g SOSA Pectin NH 200 g CARAMELIZED 60% ALMOND 180 g PRALINÉ  SOSA Chopped Blanched Almonds

Heat the water, glucose and butter together.
At 120°F (50°C), add the sugar and Pectin NH mixture, and bring to the boil.
Add the praliné and chopped almonds, spread the mixture over a silicone mat and leave to cool.
Bake the nougatine at 355°F (180°C) for approx. 7-8 minutes.