The process of making black nougat is similar to how caramel is made – which means it’s a speedy process. It’s important to have all ingredients ready to go, because moving quickly is of the essence. The basic recipe is to combine honey with nuts then cook at low heat until honey becomes an amber brown. Then pour the mixture into a pan lined with buttered parchment or foil. Let cool. 

Grand Fir Dark Nougat

INGREDIENTS

• 1 Tbsp. butter
• 1/2 cup of minced grand fir needles (keep a tablespoon back for garnish)
• 1 cup honey
• 2 cups roasted hazelnuts (or almonds)
• pinch of thyme (fresh or dried)

PREPARATION

• In a food processor pulse Grand fir needles (or mince finely by hand) and mix into your honey.
• Line a small tin with aluminum foil and butter it well.
• Pour the honey in a saucepan. Bring to a simmer, stirring constantly, and cook at low heat for 10 minutes.
• Add the thyme and nuts and continue cooking for another 10 minutes, stirring constantly.
• When nuts begin to crackle and honey thickens to an amber brown, your nougat is ready. If you have candy thermometer you ideally you want a temperature around 266 °F or 125 °C  Be warned, if you overcook the honey at too high a heat your nougat will come out hard as a rock – so keep a close watch.)
• To test, drop a teaspoon of honey into a glass of cold water; it should harden immediately. Remove honey from the heat and stir for 2 more minutes.
• Carefully pour the honey mixture into the buttered tin (it will still be very hot). Smooth the mixture with a metal spoon.When the nougat is completely cool, break it into small pieces with the back of a knife. Store in a cool place.

If you want to make the white nougat too, there is a lovely recipe here, but it can also be purchased at many groceries, bakeries and European food speciality shops.

(Note: All Conifers are edible excepting the Yew whose pointy needles are thought to be toxic, though some herbalists use them medicinally.  Cedar can be toxic in high doses but a handful of needles are just fine consumed occasionally in a tea. I make an infused Cedar & Rosehip Honey which I love in teas, sparkling water and cocktails.  Ponderosa Pines should be avoided by pregnant or nursing mothers. Also, avoid consuming the needles from the Norfolk Island Pine which is not native to BC and is often sold as mini-Christmas Trees in supermarkets.)

https://gathervictoria.com/2016/12/03/grand-fir-dark-nougat-a-touch-of-solstice-magic/