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    Home » Recipes » Mother's Day

    Almond Nougatine Spoons

    Modified: Sep 7, '23 · Published: Jul 19, '12 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Make elegant desserts for a party or special occasion. These Almond Nougatine Spoons topped with chocolate ganache are beautiful and delicious.

    almond nougatine spoons topped with a swirl of chocolate ganche

    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.

    edible spoon making kit

    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.

    Bite-size almond nougatine cup filled with a swirl of white chocolate cherry mousse topped with a marachino cherry.

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

    Almond Nougatine Spoons (Makes 15-20 spoons)

    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

    You can find spoon cookie cutters and stainless steel Asian soup spoons on Amazon. I earn a small commission when you make a purchase using the Amazon links at no extra cost to you.

    Zebra Thai Chinese Asian St...Shop on Amazon ZDYWY Knife Fork Spoon Shap...Shop on Amazon WJSYSHOP Tennis Racket Cook...Shop on Amazon

    Instructions

    making almond nougatine on the stove.

    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.
    spreading almond nougatine on a pan.

    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.

    cutting almond nougatine using a spoon-shaped cookie cutter.

    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.

    molding spoon-shaped almond nougatine.

    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.

    almond brittle spoons topped with chocolate ganache.

    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.

    Orange Tuile Cookies filled with Orange-infused Chocolate Ganache

    Chocolate-Filled Tuile Cookies

    chocolate truffle cupcakes with red polka dot white chocolate cups filled with a swirl of chocolate ganache.

    Chocolate Truffle Cups

    Delicious chocolate truffles coated in chopped cashews, shaved dark chocolate, cocoa powder, cookie crumbs, and a blend of dark and white chocolate shavings.

    Chocolate Truffles

    Recipe

    almond nougatine spoons topped with a swirl of chocolate ganche
    Print
    Almond Nougatine Spoons
    Prep Time
    45 mins
    Cook Time
    25 mins
     

    Spoon-shaped almond nougatine is made using a spoon-shaped cookie cutter and Asian soup spoon molds. They make pretty desserts that can be topped with chocolate ganache, mousse, and more.

    Course: Dessert
    Cuisine: American
    Keyword: almond nougatine, almonds, brittle, candy, nougatine
    Servings: 20
    Calories: 79 kcal
    Author: Beth Klosterboer
    Ingredients
    • 4 ounces raw blanched slivered 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
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Spread the slivered almonds on a baking sheet. Roast the almonds in the oven until golden brown for about 8 minutes.
    3. Allow the nuts to cool then chop into small pieces.
    4. Once cooled, toss with flour and salt.
    5. Place the butter in a small saucepan.
    6. Pour the corn syrup over the butter and then sprinkle sugar on top.
    7. Heat over medium-high heat until the butter melts.
    8. Stir gently.
    9. Then allow it to come to a boil without stirring.
    10. Remove the pan from heat and stir in the floured almonds.
    11. Carefully pour onto a silicone mat or parchment paper-lined baking sheet. This is very hot and can burn your skin so use caution.

    12. Spread out the nougatine as thin as possible.

    13. Set another piece of parchment paper on top and use a rolling pin to roll it out as thin as possible.
    14. Remove the top sheet of parchment paper and scrape off any stuck nougatine and spread it on the pan.
    15. Place the pan in a preheated oven.
    16. Almost immediately, bubbles will begin to form and pop all over the surface of the nougatine.
    17. Once the bubbling subsides and your nougatine is golden brown, remove it from the oven. This could take anywhere between 6 and 15 minutes.

    18. Quickly cut as many spoons out of the nougatine using a spoon-shaped cookie cutter. Start at the outer edge and move inwards as the candy will harden around the edge first. The cutter will get hot. Run it under cold water to cool it off if needed.

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

    20. Use a metal spatula or knife to pick up a cut piece of nougatine and place it over a stainless steel Asian soup spoon with a flat bottom.
    21. Carefully press it into the mold so it forms a nice spoon shape.
    22. Allow the nougatine to cool for a few minutes then just lift it off the mold.
    23. Break up the scraps of nougatine, grind them into small crumbs, and spread them on a lined baking sheet in a thin layer.
    24. Heat in a 350 degree oven for 5-8 minutes.
    25. Then repeat the process above.
    26. You should be able to get at least 5 more spoons doing this.
    27. Once your spoons are cooled you can top them with chocolate ganache, chocolate mousse, cheesecake filling, whipped cream, etc.
    Recipe Notes

    Store your almond nougatine spoons in a metal tin for up to a week. 

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
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    1. jmwhite60 says

      July 19, 2012 at 3:05 pm

      These are adorable! I'd love to win the kit. I most often see your posts via Facebook.

      Reply
    2. Anonymous says

      July 19, 2012 at 3:05 pm

      I follow you on FB as well as receiving email and checking your blog for articles of interest. Really cute ideas, informative and directions are good and precise...Thanks!
      I don't see any of my options for comment so will have to opt for "anonymous".
      Linda Keith
      MKeith4546@aol.com

      Reply
      • Beth Jackson Klosterboer says

        July 19, 2012 at 3:28 pm

        Thanks Linda. I do wish Blogger would change the way the commenting box works and do away with their categories. Anonymous works being you added your e-mail. Good luck!

        Reply
    3. Anonymous says

      July 19, 2012 at 2:50 pm

      Follow on Facebook...can't wait to try this for granddaughter's BD next week.

      Reply
    4. Rachel Hawks says

      July 19, 2012 at 2:48 pm

      Always read it from my blogs list on Blogger. So cute!
      rachelhawks7(at)gmail(dot)com

      Reply
    5. Anonymous says

      July 19, 2012 at 2:46 pm

      Looks like a great recipe and fun baking accessories! Love reading the blog and the facebook posts!

      Jill

      Reply
    6. Anonymous says

      July 19, 2012 at 2:42 pm

      Love Love Love your ideas!!!! I like you on facebook and read directly your blog and love it. Keep the great ideas coming. <3 <3

      Reply
    7. Anonymous says

      July 19, 2012 at 2:28 pm

      Ciao! I follow you on facebook. I love all your recipes and great ideas!

      Reply
    8. Anonymous says

      July 19, 2012 at 2:28 pm

      I wait for all your exciting tips/tricks on facebook.

      Jen Johnson
      sunflowerjen@mac.com

      Reply
    9. Jill @ KitchenFunWithMy3Sons.com says

      July 19, 2012 at 2:23 pm

      I also follow on Facebook!

      Reply
    10. Jill @ KitchenFunWithMy3Sons.com says

      July 19, 2012 at 2:23 pm

      I follow by RSS Feed!

      Reply
    11. angel says

      July 19, 2012 at 2:22 pm

      I added via FaceBook and by directly reading the blog.. I love it!

      Reply
    12. angel says

      July 19, 2012 at 2:22 pm

      I have added via facebook and by directly reading the blogs. I love this!!

      Reply
    13. Ron and Diana Pike says

      July 19, 2012 at 2:11 pm

      I follow by RSS feed,

      Reply
    14. Catie says

      July 19, 2012 at 1:57 pm

      I subscribe via Google Reader.

      Reply
    15. Catie says

      July 19, 2012 at 1:57 pm

      I pinned on Pinterest.

      Reply
    16. Catie says

      July 19, 2012 at 1:57 pm

      I like you on Facebook.

      Reply
    17. Catie says

      July 19, 2012 at 1:53 pm

      I typically read through RSS!

      Reply
    18. Grimmy says

      July 19, 2012 at 1:46 pm

      I follow via RSS

      Reply
    19. Grimmy says

      July 19, 2012 at 1:46 pm

      I view through RSS feed. Every time you put a new post up I read it.

      Reply
    20. The Witch's Kitchen says

      July 19, 2012 at 1:45 pm

      I'm connected to your blog through Google Friend Connect and LOVE when I see a post come up in my blogger dashboard!

      Reply
    Newer Comments »
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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