Make elegant desserts for a party or special occasion. These Almond Nougatine Spoons topped with chocolate ganache are beautiful and delicious.
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.
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.
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Make the nougatine.
- Preheat oven to 350 degrees Fahrenheit.
- Spread almonds on a baking sheet. Roast in the oven until golden brown for about 8 minutes.
- Allow to cool, then chop into small pieces. Once cooled, toss with flour and salt.
- Put butter in a small saucepan.
- Pour corn syrup on top, then sprinkle sugar over that.
- Heat over medium-high heat until the butter melts.
- Stir gently.
- Then allow it to come to a boil.
- Remove from heat and stir in floured almonds.
Pour the nougatine onto a pan.
- Pour onto a lined baking sheet.
- Spread out as thin as possible.
- Set another piece of parchment paper on top and use a rolling pin to roll it out as thin as possible.
- Remove the top sheet of parchment paper and scrape off any stuck nougatine and spread it on the pan.
- Place in a preheated oven. Almost immediately, bubbles will begin to form and pop all over the surface of the nougatine.
- 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.
- 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.
- 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.
- Use a metal spatula or knife to pick up a cut piece of nougatine and place it over the spoon mold.
- Carefully press it into the mold so it forms a nice spoon shape.
- Allow to cool for a few minutes then just lift it off the mold.
- 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.
Recipe
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.
- 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
-
Preheat oven to 350 degrees Fahrenheit.
-
Spread the slivered almonds on a baking sheet. Roast the almonds in the oven until golden brown for about 8 minutes.
-
Allow the nuts to cool then chop into small pieces.
-
Once cooled, toss with flour and salt.
-
Place the butter in a small saucepan.
-
Pour the corn syrup over the butter and then sprinkle sugar on top.
-
Heat over medium-high heat until the butter melts.
-
Stir gently.
-
Then allow it to come to a boil without stirring.
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Remove the pan from heat and stir in the floured almonds.
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Carefully pour onto a silicone mat or parchment paper-lined baking sheet. This is very hot and can burn your skin so use caution.
-
Spread out the nougatine as thin as possible.
-
Set another piece of parchment paper on top and use a rolling pin to roll it out as thin as possible.
-
Remove the top sheet of parchment paper and scrape off any stuck nougatine and spread it on the pan.
-
Place the pan in a preheated oven.
-
Almost immediately, bubbles will begin to form and pop all over the surface of the nougatine.
-
Once the bubbling subsides and your nougatine is golden brown, remove it from the oven. This could take anywhere between 6 and 15 minutes.
-
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.
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If it gets too hard to cut, put the baking sheet back in the oven just long enough to soften it.
-
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.
-
Carefully press it into the mold so it forms a nice spoon shape.
-
Allow the nougatine to cool for a few minutes then just lift it off the mold.
-
Break up the scraps of nougatine, grind them into small crumbs, and spread them on a lined baking sheet in a thin layer.
-
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.
-
Once your spoons are cooled you can top them with chocolate ganache, chocolate mousse, cheesecake filling, whipped cream, etc.
Store your almond nougatine spoons in a metal tin for up to a week.
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Birgit Kerr
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Birgit Kerr
Wow, how cool is that? I usually read your posts through RSS feed.
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Kari Showers
I found your site through Pinterest and cannot wait to try this recipes.
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I have pinned your site to my pinterest board.
Kari Showers
I learned about your blog via pinterest. Can't wait to try this recipe 🙂
Anonymous
Hi! I like Hungry Happenings on Facebook and also get the email updates! Your posts/ideas are SO MUCH FUN!! I love the idea of the spoons! Is it possible to order them through you? P.S. The little nutter butter puppies made my kids smile! 🙂
Beth Jackson Klosterboer
Thanks. I'm happy to have you following, just be sure to include your name and e-mail address when you enter your comments as anonymous so that if you win, I have a way to contact you. If you reply to this comment you can leave that information.
Currently, the only way to buy the Edible Spoon Making Kit is through the company's website. Go to http://www.ediblespoons.co.uk/ if you are interested in purchasing one.
Anonymous
Thanks for the info on ordering the kits! I'm thinking of getting them for gifts! I forgot to add my email to the original post: juliering@cinci.rr.com.
patricia
I pinned this post on pinterest.
kauffmanpak (at) aol (dot) com
Elena
I follow you via facebook. Great work!
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I like you on facebook
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Elena
I follow you via facebook. Great work!
patricia
Love this idea for both sweet and savory. I'll be a hit at the Christmas buffet!
Elena
I follow you via facebook. You do great things.
Karyn - Pint Sized Baker
I've pinned these awesome spoons. Karyn G./PSB
Karyn - Pint Sized Baker
I "Like" you on FB.
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I see you at a lot of the same linky parties 🙂
I saw this post via FB.
Amy
I subscribed to your RSS feeds. 🙂 I love reading all your posts and never wanna miss any.
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Amy
Pinned this post and giveaway: https://pinterest.com/pin/53269208063299367/
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