Nougat noir

Honey & Almond Nougat

Preparation info
    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

Although the famous Montélimar white nougat is likely to come from a commercial factory, this black ‘nougat noir’ is a common Christmas Eve treat, handmade in most Provençal homes.


  • 1 lb/500 g whole almond, peeled
  • 1 lb/500


Pour the honey into a heavy based saucepan over a very gentle heat and stir steadily with a wooden spoon. When the honey begins to bubble throw in the almonds and orange zest. Continue stirring until the almonds start to crack and turn golden, in the middle and the honey is dark brownish black. Remove from heat, continue to stir until tepid and pour into a well-oiled pan (about 9 x 6 x 1 ½ in/2