Typically, nougat is a chewy, whipped, egg white-based candy. This black nougat recipe couldn’t be farther from the classic version. In this recipe, two varieties of honey reduce into a dark – not black, like the name suggests – nut-studded brittle.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 2 tablespoons butter
- 1 cup honey (any variety)
- 1/3 cup buckwheat honey
- 1 1/2 cups toasted almonds
How to make nougat noir:
Grease an 8-inch by 8-inch metal baking pan with the butter.
Cook the honey, stirring constantly, in a medium saucepan over low-medium heat. When it comes to a simmer, turn the heat to the lowest setting and continue stirring the honey for 10 minutes. Add the toasted almonds to the honey, and continue cooking and stirring for an additional 8 minutes, or until the honey starts to darken slightly.
To see if the nougat is ready for spreading, drop a small spoonful of it into ice-cold water. If the candy hardens, remove the pan from the heat immediately and continue stirring for 1 additional minute. Immediately pour the hot nougat mixture into the prepared pan and smooth it with an offset spatula, if necessary.
Allow the candy to cool until it is completely hardened. Remove it from the pan and break it into chunks.
This nougat noir recipe makes approximately 16 pieces of candy.