How to make Christmas nougat: Jijona and Alicante nougat recipe
What's more traditional and classic than enjoying a wonderful nougat In Christmas? It becomes almost without any doubt a unique option to remember traditional flavors of these Christmas holidays.
It basically consists of a pasta or sweet dough which other ingredients are included. Although today it is common to find a wide variety of nougat (chocolate, coconut, fruit ...) the truth is that the traditional nougat is made by baking honey or sugars with peeled and toasted almonds. This paste is usually kneaded and shaped into a rectangular tablet, or cake shape when wafers are added above and below.
Spain is probably one of the countries where nougat is very characteristic of these Christmas holidays, highlighting especially the provinces of Alicante, Valencia and Lleida to be located in them the main production centers. For example, recognized is the Nougat from Jijona(also known as soft nougat) and the Alicante nougat(also known as hard nougat).
Precisely on this occasion we will learn how to make these two wonderful classic nougat. Do you dare to prepare them for this Christmas? Actually, it's easy to make them. Although the best thing is to enjoy them.
2 recipes of Christmas nougat
We propose 2 wonderful traditional nougat recipes: one of Jijona nougat and one of Alicante nougat, so you can learn to make them at home easily. It will take you about 30 minutes to prepare them, and let them finish for about 6 hours.
The Nougat from Jijona is a nougat made with ground almonds and honey. It is very characteristic - and popular - in the province of Alicante, where it comes from. In fact, there is a Regulatory Council of Jijona and Turrón de Alicante, in charge of fulfilling all the necessary requirements to belong to the Protected Geographical Indication.
There are historical data that would show that the nougat already existed in the town of Sexona (now Jijona) in the sixteenth century, being previously introduced by the Arabs.
- 300 gr of raw almonds
- 200 gr of honey
- 100 gr of white sugar
- 1 clear again
- Lemon essence
How to make Jijona turrón:
- First of all we have to toast a little the raw almonds. To do this, put a non-stick pan on the fire with the almonds, and put them on low heat for about 15 minutes, stirring occasionally to avoid burning.
- While the almonds are roasted we can proceed to prepare the ideal mold to make the nougat. If you wish you can use a simple empty milk brick (previously cut in half and well washed), or a rectangular silicone mold.
- Put baking paper in the bottom of the mold and also on the sides, this way you will avoid that the nougat sticks to the sides and when unmolding it comes out complete.
- When the almonds have been roasted, remove them from the heat and let them cool.
- Now it's time to assemble the egg white to the point of snow. For this you can help with a blender with rods, which will undoubtedly help you in the process. Remember that the clear will be in its point and well mounted when you turn the container where you are riding, stay firm and do not fall.
- In the same nonstick skillet from before, previously cleaned, put honey and sugar. Heat over medium heat and dissolve the sugar with the honey little by little.
- Grind the almonds crushing them well.
- When the sugar has dissolved, remove it from the heat and gradually add the egg white. It is important that you remove it constantly to avoid curdling.
- Now add a little cinnamon and a few drops of lemon essence.
- Add the ground almonds and stir for a few minutes, until the mixture is well integrated.
- With the help of a spatula fill the mold. Place something that serves as a weight on top, and let it rest for at least 8 hours, until it is perfectly cold.
- Over time, remove the weight carefully and pull the excess paper.
- Ready! You can enjoy it now
The Alicante nougat it differs from the previous nougat in that it is also known by the name of hard nougat, precisely because it is made with whole almonds and honey. It is typical of the province of Alicante (where its name comes from), where apparently its production already existed in the eighteenth century, when a sweet was prepared with sugar and egg white.
- 250 gr of toasted almonds (without skin)
- 150 gr of honey
- 150 gr of sugar
- 1 egg white
- 1 wafers
- 1 pinch of cinnamon
How to make the Alicante nougat:
- In a saucepan over low heat put the sugar and honey, and stir with the help of a wooden spoon so that the sugar dissolves and both ingredients mix well. Just when it starts to boil, leave it on the fire for 3 more minutes, and finally remove it from the fire and reserve.
- While the mixture of sugar and honey cools, mount the egg white with the help of electric rods. When ready add it to the previous sweet mixture, stirring gently to prevent the whites from settling.
- Return the saucepan to low heat and stir constantly until it acquires a caramel texture.
- Add toasted and skinless almonds, and mix everything well. Then remove from heat and let it temper.
- To finish, line a mold with baking paper. In the bottom place a wafer and pour the nougat dough on top.
- Place another wafer on top and let it cool.