Step 1: Prepare the Almonds
Toast the almonds:
Preheat your oven to 180°C (350°F).
Spread the blanched almonds evenly on a baking sheet.
Toast them in the oven for about 10 minutes or until they are lightly golden. Stir occasionally to ensure even toasting.
Once toasted, remove the almonds from the oven and let them cool completely.
Grind the almonds:
Once the almonds are cool, grind them into a fine powder using a food processor. You want a texture similar to almond flour but with a bit of texture to add some bite to the nougat.
Step 2: Prepare the Sugar and Honey Mixture
In a medium saucepan, combine the sugar and honey.
Heat the mixture over medium-low heat, stirring constantly until the sugar is completely dissolved.
Continue to cook the mixture, without stirring, until it reaches a temperature of 125°C (257°F) on a candy thermometer. If you don’t have a thermometer, cook until the mixture becomes a thick syrup but is still pourable.
Step 3: Beat the Egg White
In a clean, dry bowl, beat the egg white until stiff peaks form. This will give the nougat its signature light and airy texture.
Slowly pour the hot sugar and honey mixture into the egg white while continuing to beat on low speed. Be sure to pour in a slow, steady stream to prevent the egg white from cooking too quickly.
Increase the mixer speed to medium and continue beating until the mixture becomes thick and glossy.
Step 4: Combine the Mixtures
Fold the ground almonds into the sugar, honey, and egg white mixture. Stir until the almonds are fully incorporated, and the mixture becomes smooth and thick.
Step 5: Mold the Nougat
Line a loaf pan or a nougat mold with parchment paper, ensuring that the paper hangs over the edges for easy removal.
Pour the nougat mixture into the prepared pan, using a spatula to spread it evenly and smooth the top.
Cover the nougat with another sheet of parchment paper and press down gently to ensure an even surface.
Step 6: Let the Nougat Set
Allow the nougat to cool at room temperature for at least 4 hours, or overnight, until it is firm to the touch.
Once set, lift the nougat out of the pan using the parchment paper edges.
Step 7: Slice and Serve
Remove the top parchment paper and slice the nougat into small, bite-sized pieces.
Serve the nougat on a platter, or wrap individual pieces in parchment paper or plastic wrap to give as gifts.
Enjoy your homemade soft almond nougat! It’s perfect for sharing with family and friends during the festive season.
Cook’s Notes
Almonds: You can use raw almonds and toast them yourself, or you can buy pre-toasted almonds to save time. If you prefer a chunkier texture, you can chop some of the almonds instead of grinding them all.
Honey: The quality of honey will influence the flavor of your nougat. Use a good-quality honey for the best results.
Candy Thermometer: While it’s possible to make nougat without a thermometer, having one ensures that your sugar and honey mixture reaches the right temperature for the perfect texture.
Variations
Chocolate-Covered Nougat
After the nougat has set, dip the pieces in melted dark chocolate and let them cool on parchment paper. This adds a delicious chocolate coating and a slight crunch to the soft nougat.
Orange Almond Nougat
Add a teaspoon of orange zest to the nougat mixture before it sets for a citrusy twist that complements the almonds beautifully.
Nutty Nougat
Mix in other nuts like pistachios or hazelnuts with the almonds for a more complex flavor and texture.
Nougat with Dried Fruit
Fold in finely chopped dried fruits like apricots or cranberries for added sweetness and chewiness.
Frequently Asked Questions (FAQs)
1. Can I use other nuts instead of almonds?
Yes, you can substitute almonds with other nuts such as hazelnuts, pistachios, or a mix of different nuts.
2. How should I store the nougat?
Store the nougat in an airtight container at room temperature. It should keep well for up to two weeks. You can also wrap individual pieces in parchment or wax paper to keep them fresh.
3. Can I freeze nougat?
While it’s possible to freeze nougat, it may change the texture slightly when thawed. If you do freeze it, wrap it tightly in plastic wrap and place it in an airtight container. Thaw at room temperature before serving.
4. What is the difference between soft and hard nougat?
Soft nougat, like Turrón de Jijona, is chewy and more pliable, while hard nougat is crunchy and brittle. The difference comes from the cooking temperature of the sugar and honey mixture.
5. Can I make this nougat in advance?
Yes, nougat is an excellent make-ahead treat. Prepare it up to two weeks in advance and store it properly until you’re ready to serve it.
This soft almond nougat, also known as Turrón de Jijona, is a classic festive treat that is surprisingly easy to make at home. With just a few simple ingredients, you can create a delicious and impressive dessert that’s perfect for sharing during the holiday season. Whether you stick to the traditional recipe or experiment with variations, this nougat is sure to be a hit with everyone who tries it. Enjoy making and eating this delightful treat!
