begin to add the sugar gradually, stirring with a wooden spoon and allowing the sugar to melt after each addition.
Cook to at least a light caramel. When you have the color you like, add slightly warmed nibs all at once and stir with a wooden spoon to combine.
Pour onto a silpat, place another silpat on top and roll out nougatine thinly between these two silpats. (Note: Be careful not to burn your hand by pressing the nougatine outside the edges of the silpats).
Cut out or shape as you would any nougatine using metal cutters or a chef's knife.
Leftover pieces can be re-warmed in the microwave or ground up and used as a crunchy filling for desserts.