Step 1

Preheat the oven to 300 degrees F/150 degrees C. Place flaked almonds on a baking sheet and toast in the oven for about 5 to 7 minutes.  Watch for the color: almonds should get a slightly golden color.

Step 2

Prepare a parchment paper sheet and use a pastry brush or a silicone brush to oil parchment with grapeseed oil.

Step 3

place sugar and water in a heavy-bottomed saucepan and bring it over medium heat. Shake the pot regularly to distribute the heat: do not use utensils. The sugar syrup will start getting a golden color. Once the sugar dissolves and turns into a beautiful golden caramel, remove the saucepan from the heat.

Step 4

Add flaked almonds and quickly stir with a wooden spatula. To get the desired color of the nougatine, bring the mixture over medium heat for a few seconds, stirring vigorously. Pour the mixture onto the prepared parchment and spread it into an even, thin layer with a wooden spatula or oiled blade. You can also use a prepared in advance oiled rolling pin to roll out the nougatine gently. Let it cool for at least 25 minutes.

Step 5

Break the nougatine into pieces and use it as desired.