NOUGATINE DE NONO - NONO'S ALMOND BRITTLE

I think it is quite fitting that the recipe I shared the most with my friends around the world is also the first recipe I put on this blog. It is my uncle's take on nougatine or almond brittle if you prefer. It is a French classic and a crowd pleaser, often used to compliment show stoppers like croque-en-bouche at French weddings or christenings. The vinegar makes the caramel more flexible, ideal to give your brittle a more impressive look, for example shape it as a bowl to put treats or ice cream into. What I love about nougatine is that you only need a handful of ingredients to make a yummy versatile treat. Feel free to break it in shards or crush it on top of your ice cream, or enjoy a piece with your coffee. It will also make a great eatable gift. Without further ado, here's the recipe.

Things you need:                          Ingredients

thick bottom pan                         400g of caster sugar

parchment paper                         200g flaked almonds

rolling pin                                   8 tbsp of water

bowl                                            4 tbsp of white wine or rice vinegar

wooden spoon                             1 knob of melted butter

First things first, you need to prepare your work surface, this recipe is not complicated but the key to success is to work fast and therefore to be organised. Working with sugar is a bit dangerous as caramel is very hot so beware and never make caramel with your little ones running around in the kitchen. You need two 30 cm long pieces of parchment paper, lightly buttered on the side up on a flat surface. Put your flaked almonds into a medium sized bowl.

In a thick bottom pan put the sugar, water and vinegar together. Heat everything up on a medium heat, don't stir your caramel as it might cristalise and your caramel will be ruined. Making caramel is a patience game, it takes a while, you need to keep an eye and your nose on it as it can burn very quickly. What you want is a beautiful golden caramel. Do not panic it will smell very vinegary however you won't taste it, it's all good! You have to trust me on this one. When the caramel is ready pour it on the flaked almonds, you need to work quickly and stir, stir, stir to cover your almonds evenly. It will look as if you have too much almond to your caramel but it's actually not the case. As soon as your flaked almonds are covered, toss the hot mixture on the greased parchment paper, put the second piece of parchment paper on top and start rolling with your rolling pin like you would do with a hot dough until it's evenly flat. Work fast and flatten the brittle well. Now you can let it set.

If you feel like showing-off a bit, feel free to shape it. As soon as you flattened your brittle, put your nougatine on the outside of a bowl (by the way, it's still between the sheets of parchment paper), making sure it is closely fitted. Let it cool for at least 40 mins. 

Voila! You can store your brittle in a air tight container for up to 3 weeks if it lasts that long. It is mostly sugar, do not put it directly in the fridge, its moisture will ruin your nougatine. Enjoy!