Almond Praliné Nougatine
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.