Nougatine is made from golden caramel, mixed with toasted sliced almonds, and the addition of glucose to keep it malleable. Professionals usually cook the sugar in a copper pan, before adding the nuts. During cooking, the nougatine is soft and malleable in texture and golden yellow in color. When cooked, it breaks easily and becomes difficult to handle. To make best use of the nougatine and to shape as desired, it must be handled while still hot to avoid softening and surface color defects. It is possible to replace the almonds in the nougatine with any other type of nuts or grains such as hazelnuts, sesame seeds, walnuts, or peanuts.
Nougatine is generally used for assembling elaborate cakes, decorating in pastry or for making candy.