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1
Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chefs knife or a pizza wheel with the vegetable oil; set aside.
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2
In a 1-quart heavy-bottomed saucepan over medium-high heat, heat 1/2 cup of the sugar, stirring constantly with a wooden spoon or heatproof spatula.
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3
The sugar will become grainy, then begin to melt.
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4
When it is smooth and liquid, sprinkle on another 1/2 cup of the sugar and stir constantly until it becomes liquid.
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5
Continue in this manner with the remaining 3/4 cup sugar.
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6
When all the sugar is melted, remove the pan from the heat and stir in the lemon juice thoroughly; add the almonds and stir vigorously to coat them completely with the caramel.
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7
Immediately pour the mixture onto the oiled baking sheet.
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8
With the oiled rolling pin, roll out the mixture to 1/8 inch thick.
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9
It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut.
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10
Cut out circles with the oiled round cutter and cut the remainder of the nougatine into 1-inch squares with the oiled chefs knife or a pizza wheel.
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11
Let the nougatine cool completely (about 30 minutes), then separate it into the circles and squares with your fingers.
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12
The remaining pieces can be ground to a fine powder in a food processor for use in other recipes.
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13
At this point, in a tightly covered container, between sheets of waxed paper, the nougatine will keep for 2 weeks at room temperature.
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14
Line 2 baking sheets with parchment or waxed paper.
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15
Melt and temper the chocolate (see pages 2530).
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16
Place a piece of the nougatine in the tempered chocolate, coating it completely.
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17
With a dipper or fork, remove the nougatine from the chocolate, gently shake off the excess chocolate, and turn the nougatine out onto the paper.
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18
Repeat with the remaining nougatine pieces.
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19
After dipping 4 pieces, sprinkle a pinch of the ground nougatine on top of each piece.
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20
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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21
Place the finished nougatine in paper candy cups.
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22
In a tightly covered container, the nougatine will keep for 1 week at room temperature.
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23
Substitute toasted, skinned, finely chopped hazelnuts for the almonds.
