Jijona nougat recipe: the most traditional soft nougat

Jijona nougat recipe: the most traditional soft nougat

One of the typical desserts of these parties It is the famous, popular and now classic Nougat from Jijona, a traditional sweet that, every year at Christmas, comes to us from Alicante (Spain), and becomes one of the most popular and traditional Christmas recipes, as well as the roscón de Reyes.

Would you like to know how you could prepare or cook a good, delicious and delicious turrón de Jijona? But before talking about your recipe we want to know a little more about the origin and curiosities of this wonderful and exquisite dessert.

Origin of Jijona nougat

The so-called nougat of Jijona (on which there is in fact a Regulatory Council of Jijona and Nougat of Alicante, which is responsible for compliance with each and every one of the requirements necessary to belong to the Protected Geographical Indication) is a turrón made with ground almonds and honey, very popular in the province of Alicante.

It is a very characteristic dessert, as it is characterized by having ground the mixture of almonds with honey, hence its characteristic consistency and pasty texture.

Regarding the origin of the turrón, historical data have been verified that would prove that the nougat existed in the town of Sexona (now Jijona) as early as the 16th century. In fact, it was the Arabs who introduced this popular sweet.

Traditional Jijona nougat recipe

We propose you in the first place one of the most traditional Christmas recipes of nougat of Jijona, which stands out precisely for having passed from generation to generation, consisting precisely in the preparation of nougat from only roasted almonds, without adding any more dried fruit.

Do you dare to prepare it? Believe it or not, it's very easy and simple.

Ingredients:

• 250 g of raw almonds (it is important that they are without salt)
• 210 g of icing sugar
• 50 g of honey
• 1 egg white
• The zest of a lemon
• 1/2 teaspoon ground cinnamon
• Sunflower oil (to spread the mold)

Elaboration of Jijona turrón:

First of all let's proceed to toast and grind the almonds. To do this, preheat the oven to 180º. We put all the almonds in a baking tray and when it is hot we toast them for 5 minutes. Then we remove them and let them cool.

When the toasted almonds are cold we put them in the glass of the kitchen robot (or the blender), in order to grind them well, but avoid grinding them a lot to avoid them releasing grease. It is also advisable that we find among the ground almonds some larger piece.

Separate the egg white from the yolk and put it in a large bowl, along with the honey and sugar. We start to beat everything well, until all the ingredients are mixed.

Now add the toasted and ground almonds together with the lemon zest and cinnamon. Mix again well. Leave it at rest.

Spread with the help of a little sunflower oil the mold where we will leave the nougat, and add the dough with the help of the hand or with a spatula. To help you, you can also add a little oil to the spatula to avoid sticking.

Finally reserve in the refrigerator for a few hours. Ready! You can already unmold with care and enjoy.

Another variant of nougat from Jijona

Take good note, then we expose you the necessary of the nougat recipe from Jijona. Of course, if you have diabetes or celiac disease, we recommend preparing the Jijona nougat without sugar, or the gluten free Jijona nougat, respectively.

If this is not your case, we proceed in the following lines to tell you about the ingredients and the necessary passes to make the Jijona turrón easily at home:

Ingredients needed to prepare nougat from Jijona:

• 400 g of fine sugar
• 600 g. of honey
• 200 g. of sugar
• 400 g of toasted almonds
• 100 g of toasted hazelnuts
• 100 g of nuts
• 100 g of pine nuts
• 4 g. of cinnamon powder

Elaboration of Jijona nougat. Steps to follow:

First we must put the honey in a small saucepan or cauldron to the fire. At the moment when it breaks the boil, we should froth it, and then add the fine sugar and let it cook.

It is very important to remove it continuously, until you get a syrup certainly thick, which is called a ball point.

Meanwhile, out of the fire, add the almonds, walnuts, hazelnuts and chopped pine nuts, and half the sugar.

We should spread it on the marble dusted with flour, and let it finally rest for about 8 hours.

Then trínchelo very fine with the rest of the sugar, remaining as if it were flour. Fill with this mixture boxes -were possible wood- lined with paper, and sprinkle at this time with cinnamon, covering it with paper and pressing it.

It is necessary, however, to let it rest for 6 days.

Nutritional values ​​of Jijona nougat

100 grams of Jijona nougat provide:

As we can see, even though the nougat of Jijona is a dessert made with 100% natural ingredients, based on ground almonds and honey, its high content of fats and carbohydrates (and therefore in calories) make it a Christmas dessert to be consumed only in a timely manner, recommending that its consumption is especially limited in overweight and obese people, especially those who are following a diet low in fat, or have diabetes. ThemesChristmas Christmas Recipes

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