Do you want to learn how to make traditional Christmas nougat to enjoy at home? We discover 2 delicious recipes: nougat from Jejuna and nougat from Alicante. Exquisite.
What is more traditional and classic than enjoying wonderful nougat at Christmas? Almost without a doubt, it becomes a unique option to remember traditional flavors of these Christmas parties.
It basically consists of a paste or sweet dough to which other ingredients are included. Although today it is common to find a wide variety of nougat (chocolate, coconut, fruit…) the truth is that traditional nougat is made by cooking honey or sugar with peeled and toasted almonds. This paste is usually kneaded and shaped into a rectangular tablet, or a cake shape when wafers are added above and below.
Spain is probably one of the countries where nougat is highly characteristic of these Christmas festivities, with the provinces of Alicante, Valencia and Lérida standing out in particular as the main production centers are located there. For example, recognized is Jejuna nougat (also known as soft nougat) and Alicante nougat (also known as hard nougat).
Precisely on this occasion we are going to learn how to make these two wonderful classic nougats. Do you dare to prepare them for this Christmas? It’s actually easy to make them. Although the best of all is to enjoy them.
2 Christmas nougat recipes
We propose 2 wonderful traditional nougat recipes: one for nougat from Jejuna and another for nougat from Alicante, so that you can easily learn how to make them at home. It will take you about 30 minutes to prepare them, and approximately 6 hours to finish.
Jejuna nougat is a nougat that is 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 for Jejuna and Turrón de Alicante, in charge of ensuring that all the necessary requirements to belong to the Protected Geographical Indication are met.
There are historical data that would show that nougat already existed in the town of Sexona (current Jejuna) in the 16th century, having previously been introduced by the Arabs.
- 300 g of raw almonds
- 200 grams of honey
- 100 g of white sugar
- 1 clear again
- lemon essence
How to make Jejuna nougat:
- First of all we have to toast the raw almonds a little. To do this, heat the almonds in a non-stick frying pan and toast them over low heat for approximately 15 minutes, stirring occasionally to prevent them from burning.
- While the almonds are toasting, 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 mould.
- Put baking paper on the bottom of the mold and also on the sides, this way you will prevent the nougat from sticking to the sides and when you unmold it, it will come out complete.
- When the almonds have toasted, remove them from the heat and let them cool.
- Now is the time to whip the egg white to stiff peaks. For this you can help yourself with a mixer with rods, which will undoubtedly help you in the process. Remember that the egg white will be at its point and well assembled when, when turning the container where you are assembling it, it remains firm and does not fall.
- In the same non-stick pan as before, previously cleaned, put the 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 from the heat and gradually add the whipped egg white. It is important that you stir it constantly to prevent it from 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 to serve as weight on top, and let sit for at least 8 hours, until perfectly chilled.
- After the time, remove the weight carefully and pull the excess paper.
- Ready! You can now enjoy it.
Nougat from Alicante
Alicante nougat differs from the previous nougat in that it is also known as 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 elaboration already existed in the 18th century, when a sweet was prepared with sugar and egg white.
- 250 g of toasted almonds (without skin)
- 150 grams of honey
- 150 grams of sugar
- 1 egg white
- 1 wafers
- 1 pinch of cinnamon
How to make Alicante nougat:
- Put the sugar and honey in a saucepan over low heat, 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 heat and reserve.
- While the sugar and honey mixture cools, whip the egg white with the help of electric rods. When it is ready, add it to the previous sweet mixture, stirring gently to prevent the egg whites from curdling.
- Return the saucepan to a simmer and stir constantly until it acquires a caramel texture.
- Add the toasted and skinless almonds, and mix everything well. Then remove from the heat and let it cool down.
- To finish, line a mold with parchment paper. At the bottom place a wafer and pour the nougat dough on top.
- Place another wafer on top and let it cool.