Both Black Nougat and White Nougat are popular in the Provence region. Black Nougat is the only traditional Provençal nougat, made with the honey and almonds from the farm, and it's considered essential tor the gros soupa of Noël. White Nougat is a product of the confiserie, and isn't included on the gros soupa menu of Provence. The recipe for White Nougat is quite complicated, and we haven't found one published.
Prepare molds for the finished nougat: several shallow rectangular molds are often used; lightly oil the molds and line them with the host paper wafer.
The almonds should be whole and unpeeled, but if your molds are very small, breaking some will help them fit better.
Heat the honey slowly in a thick-bottomed pan, stiring constantly with a wooden spoon.
As soon as the honey starts to boil, throw in all the almonds and the orange-flower water, and keep stirring.
Timing - When the mixture begins to darken (some people put a drop of the honey in a bowl of cold water to see if it solidifies) stop cooking. The almonds should begin cracking at that time, but they don't always.
Pour the mixture into the molds, cover with a layer of "host paper" and a weighted board, and let cool.