This recipe is used to make the nougatine crown, a mixture of chopped nuts and caramel, that is the traditional base for a Croquembouche. The nougatine crown remains malleable for a while as it cools, allowing it to be manipulated into shapes. Here, it is formed in a tart shell. When cool, it is unmolded and turned upside down to form the base. Triangles of nougatine are cut from another piece, made thinner with a rolling pin, and attached to the base with still-warm caramel.
- Yield: Makes 1 1/2 cups
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 1999
- 2 cups granulated sugar
- 2 tablespoons light corn syrup
Fill a large bowl or the sink with ice water. In a small saucepan, combine sugar, corn syrup, and 2/3 cup water. Heat, without stirring, until mixture comes to a boil. Clip on a candy thermometer; continue to boil until mixture reaches 340 degrees. Remove from heat; dip the pan into the ice bath to stop the caramel from cooking. Use immediately. If caramel begins to harden, return it to the heat until it is thick but pourable.