Name: Black Christmas Nougat
Prep time: 30 min
Cook time: 25 min
Yield: 12 people
Cuisine: Provence
Ingredients: 1 kg ofalmonds (without a case); 500 g ofhoney; 50 g ofsugar (white powder); 10 leaves ofunbleached paper (A4 size); 1 nougat mold (internal dimensions: 24 x 30 cm)

desserts candy and sweets christmas new year's eve prepared in advance traditional cuisine

Updated on 24 December 2025 by

toquetoque

8 reviews 4.5 : Very good

Cuisine

Provence

Diet

Vegetarian

Level

Intermediate

Calories

472 pour 100g

Preparation

30 minutes

Cooking

25 minutes

Wait

1 hour 30

Here is my recipe for black Christmas nougat, just as I make it for the whole family during the holiday season. In our beloved Provence region, black nougat is one of the famous traditional "thirteen desserts."

As you’ll discover in this recipe for Provençal black nougat, you’ll need a few specific ingredients and utensils:

wafer paper, also known as communion wafer paper, to wrap the nougat on all sides so you can handle it without getting your fingers sticky,
a nougat mold, the essential tool for making your nougat, which holds all the ingredients and then presses them together. The nougat mold consists of three wooden pieces: a removable base, a ring that fits over the base, and finally a lid with a handle, which is used to press the nougat.

Although nougat can be enjoyed any time of year, it’s easier to make in winter, since you can simply place the mold outside to cool. Otherwise, you’ll need a fridge large enough to hold the mold.

I hope this recipe for black Christmas nougat inspires you to make this delicious traditional treat too!

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

For the nougat
1 kg of almonds without a case
500 g of honey
50 g of sugar white powder
10 leaves of unbleached paper A4 size

Kitchen utensils
1 nougat mold internal dimensions: 24 x 30 cm

1
Toast half of the almonds in the oven on a baking sheet lined with parchment paper at 250°C for 15 minutes (or until the first almonds start to "pop").
Stir regularly so they don't burn.
2
Line the bottom of the pan with the matzo. Set aside a few sheets to cover the nougat later.
Note 1: To fold the wafer bread along the edges, you can first hold it over a pot of boiling water to fold it without breaking it, using the steam to help.
Note 2: You can place a first layer of wafer bread at the bottom of the pan, which will prevent the nougat from sticking, and which you will remove afterward.
3
Bring the honey-sugar mixture to a boil in a cast-iron pot.
Here’s a little secret: Turn the heat up and down at least twice in a row, bringing the mixture to a boil each time. This will prevent the nougat from melting too easily and help it keep longer.
4
Add all the almonds, stirring over high heat for two minutes, then reduce the heat to low and let cook for another 11 minutes.
When the first almonds start to "pop" or, at the latest, when the color changes and a smell of burnt caramel begins to emerge, act quickly: turn off the heat, pour the mixture into the mold, and cover with parchment paper.
5
Without delay, place the wooden lid of the pan on top of the mixture, pressing down firmly to compress it for about 5 minutes.
6
Remove the mold from the oven. Let it cool at room temperature until it is firm enough but still warm (about one hour, depending on the room temperature). Carefully remove
the nougat from the mold and cut it into strips using a knife, cutting with a sharp, decisive motion.

Notes

Store the nougat in a cool, dry place and take out only the bars you plan to eat. Under the right conditions, your nougat will keep for several weeks.