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Nougatine for Praline - Rex Morgan

Nougatine for Praline - Rex Morgan


75g fine grade roasted macadamia slices
350g castor sugar
2 Tbsp liquid glucose
100ml water


In a pot put sugar glucose and the water and boil together until the liquid is a golden colour. Add the sliced macadamias and mix in. Remove from the heat and pour onto a non – stick sheet. Allow mixture to spread a little. Leave to go completely cold
Break up then grind to a fine sand in a food processor.

Lay a non- stick sheet onto a baking sheet then sprinkle the sand over to approximately 6mm thick. Place in a hot oven 180-200C and allow to melt and go light brown.

Remove from the oven, then cut out the shapes you desire.


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed. Mia Hamm