Nougat Noir Recipe
- 1 Tbsp. unsalted butter
- 1 1/3 cups country honey
- 1 1/2 cups blanched almonds
- Rub the butter on a slab of marble.
- Pour the honey in a saucepan. Bring to a simmer, stirring constantly, and cook over a low heat for 10 minutes. Add the almonds and continue cooking for another 10 minutes, stirring constantly. The honey will begin to thicken and turn an amber color.
- To test if the nougat is ready, drop a teaspoon of honey into a glass of cold water; it should harden immediately. Remove honey from the heat and stir for 2 more minutes. Carefully pour the honey mixture onto the buttered marble slab (it will still be very hot). Smooth the mixture with a metal spoon to spread the almonds evenly. When the nougat is completely cool, break it into 2 inch pieces with the back of a knife. Store in a cool place.
