Nougat noir

Nougat noir

By
From
A la Mere de Famille
Makes
20 x 20 Cm square
Prep
30 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g almonds
150g sugar
250g honey
200g hazelnuts

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Making the nougat

    Preheat the oven to 160°C. Place the almonds on a baking tray and roast for 10 minutes. Put a thin layer of sugar in the bottom of a saucepan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar and the honey — don’t add too much at once because this might result in lumps of unmelted sugar. Remove from the heat when it is a dark brown colour. Watch the strength of the heat because caramel changes colour very quickly. Add the almonds and hazelnuts to the caramel, mixing well to combine. Pour the caramel into a baking tin lined with baking paper and allow to cool completely. Break the nougat noir into pieces to serve. Store away from moisture.

Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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