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Black Christmas Nougat

Serves : 12 people
Preparation : 30 minutes
Cooking : 25 minutes
Wait : 1 hour 30

Ingredients

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Without delay, place the wooden lid of the pan on top of the mixture, pressing down firmly to compress it for about 5 minutes.
  • 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.