Toast the American Almond® sliced filberts until lightly golden and fragrant in a 350°F oven. Set aside.
In a medium saucepan placed over an induction cooktop, melt and heat the glucose until it comes to a boil. Add the fondant without stirring.
Cook to a golden honey color and remove it from heat.
Immediately stir in sliced filberts, salt and butter until combined.
Roll the nougatine out between two silicone baking mats to a thickness of approximately 1/8 inch. If the nougatine stiffens, reheat it in a 300°F oven until it is, once again, malleable.
When cooled, break the nougatine into irregular-sized pieces.
Enrobe the nougatine in the tempered Barry Callebaut bittersweet chocolate Imprint with a dipping fork. Decorate with American Almond® hazelnut brittle crunch.
