Preparation time: A few minutes
Cooking time: 45 minutes
 

Every pastry chef brings his own special touch to nougat. Jean-Charles Lafitau uses lavender honey.

Depending on the color of the honey used, the nougat can vary in color from light red to dark black.

1. Toast the raw almonds in a 200° C (400° F) oven. 
2. Prepare a caramel in a dry pan over low heat - simply cook the sugar in a non-stick skillet until lightly golden. The sugar should be added in 3 or 4 additions, stirring constantly to obtain an even color without darkening too much.
3. Add the warm honey. 
4. Cook to 154° C on a candy thermometer, still stirring over low heat.
5. Add the toasted almonds - it is best if they are warm so that the sugar doesn't harden too quickly. Stir until thickened.
6. Spread into a 1.5 cm thick mold on a sheet of parchment paper.
7. Cut the nougat while still warm with a sharp knife.
8. Wrap each piece of nougat in plastic wrap or store the nougat in an airtight container.