Traditional regional recipes of the riviera

Provencal black nougat (Dessert)

provencal black nougat


8 People

100 g of liquid honey
150 g whole almonds
150 g of sugar

Recipe provided by :

Provencal black nougat

Take a non-stick pan and pour the sugar at once. Cook over high heat until having a nice golden caramel, no need to mix.
In a second saucepan, always non-stick, heat a little the honey. When it is warm, pour it into the caramel. Continue cooking over medium heat, stirring until caramel is very smooth. The ideal temperature is 154 ° C.
Now, pour the almonds into the caramel, stir and turn off the heat. Stir again until the texture of the caramel is harder.
Pour the mixture on a baking sheet lined with parchment paper, and let cool a few minutes, until the nougat can be cut into pieces. Cut into pieces the size you want.
It is possible to wait until it is completely cold and break into pieces of different sizes.

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