Our gastronomy treasures a multitude of traditional Christmas sweets in all regions and towns, from polvorones to marzipan. But we cannot deny that nougats are unbeatable classicswith the Jijona or “soft” nougat perhaps the most popular of all, competing with the hard nougat from Alicante.
Curiously, with the same ingredients, two very different products are obtained: hard and soft nougat, which can give rise to passionate debates in defense of one or the other. The first can put the most delicate dentures to the test, while the soft one also lends itself to preparing many other recipes. Another advantage: Jijona’s nougat recipe is easy to recreate at home, like another almond classic, the guirlache nougat.
We can start with already ground almonds, although if we use fresh, top-quality Marcona almonds, toasted by us at home, we will have a much tastier nougat. The homemade elaboration allows us play with the ratio of ingredients -I try not to add too much sugar and give more prominence to honey, which provides flavor and a better amalgamation-, the aromas and the texture.
To give it shape, the easiest thing to do is to buy a specific mould, which I recommend choosing from a rigid material, so that it does not deform. We can also make a homemade one with a very clean milk carton, which also does not need to be greased to easily unmold later.
IBILI 753100 – Stainless Steel Nougat Mold
With these amounts a good size nougat comes out. I have also tested dividing the ingredients in half with a smaller mold, more recommended if there are few of us at home. This also allows us to test the consistency of the first time and already correct proportions to our liking: with more almonds or more toast, adding more or less cinnamon, etc.
Whether we start with whole almonds or already ground, in the first place toast them in a wide skillet over medium heat, stirring constantly for a few minutes until they begin to brown and emit their characteristic aroma. Remove and let cool.
If we use the whole dried fruit, we will have to grind them, preferably with a very powerful chopper, food processor or blender. Can adjust texture to taste, more or less fine. A few more whole pieces provide a good contrast.
Put the honey with the sugar in a saucepan over the heat, heat at low power and cook until they are integrated into a semi-liquid mass and homogeneous, stirring gently. Remove from the fire.
Beat with a fork or whisk egg face until foamy and add it to the saucepan, stirring quickly. Return to the heat, at a very low temperature, and cook, stirring constantly, until a thick cream is formed, preventing the white from curdling.
Remove and add the almond, cinnamon, a pinch of salt and, if we use it, the fine zest of 1/2 washed lemon, only the yellow part. Work the group with energy until you have a quite thick dough but malleable.
Take to the mold, squeezing well, cover with plastic wrap or a sheet of parchment paper and put a weight on top (for example, a milk carton). Wait for it to temper and then chill in the fridge for at least six hoursor all night, with the weight on top.
With what to accompany the Jijona nougat
I don’t think there is much need to suggest tasting tips, but I do recommend reserving the nougat in small portions after the meal, substituting dessert on certain days, or in the middle of the afternoon with the family or guests along with mantecados, polvorones and roscos de vino. Combines very well with coffee and tea, the hot chocolate seems excessive to me. Exquisite, yes, with a good sweet wine.
Although we use pasteurized egg white, it is recommended keep it in the fridge and consume it within a week. It can also be frozen or used to prepare other desserts, such as a fresh nougat biscuit or the classic nougat flan.
More Christmas recipes
Direct to the Palate we love these parties and we have thousands of recipes for you to be sure of your Christmas meals.
Do not miss our special with the 215 best Christmas recipes and 16 special menus. and if you need ideas for specific dishesHere’s a good starting point:
In DAP | guirlache nougat
In DAP | Chocolate nougat and puffed rice