Grease a baking sheet or line it with parchment paper to prevent sticking.

In a medium saucepan, combine sugar, corn syrup, and water. Stir gently over medium heat until sugar dissolves.

Allow the mixture to boil without stirring until it reaches a soft ball stage (about 240°F or 115°C). Use a candy thermometer for accuracy.

Remove from heat and stir in black sesame seeds, matcha powder, chopped nuts, salt, and vanilla extract until well-blended.

Immediately pour the nougat mixture onto the prepared baking sheet. Spread evenly to your desired thickness.

Let it cool at room temperature until firm (approximately 2-3 hours).

Once cooled and firm, cut into squares or rectangles and store in an airtight container.