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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.


Life is not measured by the breaths you take, but by its breathtaking moments. Michael Vance