Almond Nougatine Spoons

When I host parties, I prefer to serve individual-sized desserts. I don't want to fuss over cutting a cake, pie, or tart while I'm spending time with friends and family.

I have an entire cupboard filled with tiny bowls and cups that I use to serve chocolate mousse, cheesecake mousse, and homemade ice cream. I often create chocolate bowls and chocolate cups to serve those desserts too.

Up until this week, though, I had not ever attempted to make edible spoons on which to serve my sweet treats. I thought it would be fun to craft edible spoons using crunchy almond nougatine.

I found an edible spoon-making kit that contained a spoon-shaped cookie cutter and a dozen stainless steel Asian soup spoons. I used the cookie cutter to cut out warm almond nougatine that I then set inside the soup spoons to cool.

They made the perfect spoon-shaped treat on which to serve some delicious chocolate ganache.

UPDATE: This kit is no longer available but you can buy a spoon-shaped cookie cutter and the soup spoons and create your own kit.

Or, you can use a mini muffin tin instead. Check out my Cocoa Almond Nougatine Cups with White Chocolate Cherry Recipe for details.

Ingredients

4 ounces raw blanched almonds
¼ cup all-purpose flour
pinch of salt
4 tablespoons butter, cut into small pieces
¼ cup light corn syrup
¼ cup granulated sugar

Supplies

small heavy bottom saucepan
silicone spatula or wooden spoon
baking sheet
a baking sheet lined with parchment paper or a Silpat
rolling pin
Edible Spoon Making kit or a metal spoon-shaped cookie cutter and stainless steel Asian soup spoons

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Make the nougatine.

1. Preheat oven to 350 degrees Fahrenheit.
2. Spread almonds on a baking sheet. Roast in the oven until golden brown for about 8 minutes.
3. Allow to cool, then chop into small pieces. Once cooled, toss with flour and salt.
4. Put butter in a small saucepan.
5. Pour corn syrup on top, then sprinkle sugar over that.
6. Heat over medium-high heat until the butter melts.
7. Stir gently.
8. Then allow it to come to a boil.
9. Remove from heat and stir in floured almonds.

Pour the nougatine onto a pan.

1. Pour onto a lined baking sheet.
2. Spread out as thin as possible.
3. Set another piece of parchment paper on top and use a rolling pin to roll it out as thin as possible.
4. Remove the top sheet of parchment paper and scrape off any stuck nougatine and spread it on the pan.
5. Place in a preheated oven. Almost immediately, bubbles will begin to form and pop all over the surface of the nougatine.
6. Once the bubbling does subside and your nougatine is golden brown, remove it from the oven.

The original recipe said it would take 6 minutes for the bubbles to subside and the nougatine to become brown. Well, it took about 15 minutes. So, just keep a very close eye on it.

If your oven doesn't have a window, set your timer for about 10 minutes, then check on it.

Cut the nougatine using the spoon cutter.

1. Use a knife or cookie cutter, in this case, I used the spoon cutter that came in the Edible Spoon Making Kit, to cut through your nougatine.
2. Press the cutter down into the nougatine then giggle it side to side in order to make a nice clean cut.

I suggest you cut around the edge of the nougatine and then cut the center as the edges will be a bit more browned and will harden more quickly.

If, however, it gets too hard to cut, put the baking sheet back in the oven just long enough to soften it.

I was able to cut all of my spoons without having to do this.

Shape over the metal spoon.

1. Use a metal spatula or knife to pick up a cut piece of nougatine and place it over the spoon mold.
2. Carefully press it into the mold so it forms a nice spoon shape.
3. Allow to cool for a few minutes then just lift it off the mold.
4. If using the spoon-making kit, you'll have fewer molds than spoon-shaped nougatine pieces.

By the time you have set the nougatine spoons on all of the molds, the first ones should be set enough that you can easily remove them, so you can use the molds again.

Once again if the spoons get too hard, return to the oven just long enough to soften the nougatine.

Scraps

You will have scraps after you cut out your shapes and you can make more spoons if you'd like.

• Just grind or smash the scraps into very small crumbs.
• Spread the crumbs on a lined baking sheet in a thin layer, making sure there aren't any big gaps between the crumbs.
• Heat in a 350-degree oven for 5-8 minutes.
• Then repeat the process above.
• You should be able to get at least 5 more spoons doing this.

Variations

Options, if you don't have a spoon-making kit:

You can use round, square, or even flower-shaped cutters to cut your nougatine. Then just drape them over an inverted bowl or muffin tin to shape them into small bowls.

You can also just cut pieces using a cookie cutter, a pizza wheel, or a knife and use them to decorate desserts, or crush the nougatine into small pieces and sprinkle over ice cream. Or, just eat it; it is great all on its own.

Top the edible spoons with chocolate ganache.

Once your spoons are cooled you can top them with homemade chocolate ganache as I did, chocolate mousse, cheesecake filling, whipped cream, etc.

Be creative and have fun. Just be sure to wait to top them so they stay crunchy. You can safely fill them an hour before you want to serve them.

Storage

Store the spoons in a metal tin for up to a week. If you keep them in another airtight container, they will keep for 3-4 days before getting soft.

Don't refrigerate.

Related Recipes

If you enjoy making these small desserts, you might also enjoy making these other candy recipes.

Chocolate-Filled Tuile Cookies

Chocolate Truffle Cups

Chocolate Truffles