Aim this recipe for a simple homemade nougat and healthier than the industrial ones

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  • Although in recent years the proposals have multiplied, here we leave a proposal to make at home nougat from Jijona

There are many things that can be automatically associated with Christmas: Santa Claus, decorated fir trees, lights and gifts are common throughout the world, although in each place they have their peculiarities, but there are other traditions that are unique to Spain. In addition to the Three Wise Men, if there is something that the country cannot miss on these special dates, it is nougat.

Although the traditional nougat is made with almonds and honey (both the ‘hard’ and the ‘soft’), in recent years the innovative proposals that have taken this sweet to the limit. So much so that for many these proposals are far from what a nougat should be.

Chefs of the likes of Dabiz Muñoz have joined this trend. The recently named best chef in the world has launched four varieties of nougat on the market this year that can be found in supermarkets for 15 euros per tablet. There are four proposals: roscón de Reyes, Pedroche cheese cake, milk with cereals and popcorn.

However, if you are one of those who prefer the usual and this Christmas you want to encourage yourself to try to make the traditional version at home, here we leave you one Simple and healthier nougat recipe from Jijona than many of the industrial preparations.

Ingredients

  • 300 grams of ground almonds

  • 200 grams of honey

  • 50 grams of sugar

  • 30 grams of pasteurized egg white

  • a pinch of salt

  • A pinch of ground cinnamon (optional)

  • Lemon zest (optional)

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Elaboration

  • Toast the ground almonds in the pan over low heat and stirring constantly.

  • Cook the honey and sugar in a saucepan until they are integrated and then remove.

  • Beat the egg whites and add to the honey and sugar mixture. Return to the fire at a very low temperature so that it does not set.

  • Once removed from the heat, add the almonds, cinnamon, salt and lemon zest.

  • Place in the mold pressing well, cover with a plastic film and put a weight on top.

  • Let cool for at least six hours in the fridge.



Reference-www.elperiodico.com

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