Almond-Pistachio Nougatine

From the kitchen of Carly

Brittle and burnished, this nougatine crackles between your teeth. Almonds and pistachios toast in bubbling caramel, then get pressed paper-thin and cut into shards. Sophisticated enough for a dinner party, simple enough to make on a Tuesday night.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 cup sugar
  • 11/3 cup light corn syrup
  • 13/4 cup plus 2 tbsp sliced almonds
  • 11/3 cup chopped pistachios
  • 12 tbsp unsalted butter

Instructions

  1. Put the sugar and corn syrup in a medium saucepan and make a light caramel: Place saucepan over medium heat. The sugar will melt and start to caramelize. When the mixture is pale brown, add the almonds, pistachios, and butter. Mix well to coat the nuts in the caramel and toast them lightly.

  2. Working quickly, turn the mixture out onto a sheet of parchment paper or onto a silicone mat. Place a second sheet or mat on top, then roll out the nougatine very thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine hardens too much to cut, reheat it in a 275°F oven for 4 to 5 minutes to soften it a little. (Store in an airtight container, away from moisture, for up to 1 month.)