100 g of sugar
100 g of glucose syrup (I used honey)
25 g water
110 g white sesame
20 g of butter
As for the Gianduja
160 g hazelnut paste
55 g of dark chocolate
I assume this recipe can also be used for ground almonds for almond nougatine. Enjoy, a light sweet snack or candy.
To make the nougatine, I first combined the sugar, water, honey and brought it to a rolling boil. Using a electronic thermometer, I took the mixture off the heat once the temperature reached 115C. I immediately added the butter and the sesames,by doing so, it stopped the cooking process. Once the mixture has cooled, I spooned the mixture into silicone molds and baked it at 350F or 180C for about 15-17 minutes.
As a caution, position the rack to the lower half of the oven as I got burnt sesame nougatine for the 1st batch. When the nougatine was golden colour, I set it to cool.Â Â As for the taste, it is basically the same as the sesame crisps you see outside but homemade instead.