Black Nougat Recipe
Black Nougat
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes

Preparation time: A few minutes
Cooking time: 45 minutes

Difficulty: Easy
Chef's Note

Every pastry chef brings his own special touch to nougat. Jean-Charles Lafitau uses lavender honey.

Depending on the color of the honey used, the nougat can vary in color from light red to dark black.

- 500 g (18 oz.) granulated sugar
- 250 g (9 oz.) honey
- 500 g (18 oz.) raw almonds
  1. Toast the raw almonds in a 200° C (400° F) oven. 
  2. Prepare a caramel in a dry pan over low heat - simply cook the sugar in a non-stick skillet until lightly golden. The sugar should be added in 3 or 4 additions, stirring constantly to obtain an even color without darkening too much.
  3. Add the warm honey. 
  4. Cook to 154° C on a candy thermometer, still stirring over low heat.
  5. Add the toasted almonds - it is best if they are warm so that the sugar doesn't harden too quickly. Stir until thickened.
  6. Spread into a 1.5 cm thick mold on a sheet of parchment paper.
  7. Cut the nougat while still warm with a sharp knife.
  8. Wrap each piece of nougat in plastic wrap or store the nougat in an airtight container.
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