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home > recipes > candy / snacks > nougat noir
from US 2 tablespoons butter 1 cup honey (any variety) 1/3 cup buckwheat honey 1 1/2 cups toasted almonds 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 it is completely hardened. Remove it from the pan and break it into chunks. This recipe makes approximately 16 pieces of candy.

Nougat Noir


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(posted April 16, 2010)

from US

2 tablespoons
butter
1 cup
honey (any variety)
1/3 cup
buckwheat honey
1 1/2 cups toasted almonds

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 it is completely hardened. Remove it from the pan and break it into chunks.

This recipe makes approximately 16 pieces of
candy.



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