Ingredients for 4 people
- 150 g of honey
- 150 g of sugar
- 250 g of roasted skinless almonds
- 1 egg white
- 2 wafers
Preparation
Put the sugar and honey in a saucepan. Heat over low heat and stir until everything is well mixed. When it starts to boil, leave it for a few more minutes and remove from heat.
Whisk the egg white and add it to the mixture, stirring gently so it doesn’t set. Return the saucepan to low heat and stir constantly until it reaches a caramel-like consistency. Add the almonds, mix well, and let it rest until it cools slightly.
Line a mold with parchment paper, place a wafer on the bottom, and pour the mixture over it. Place the other wafer on top and let it cool for several hours.
The Spanish version of nougat was born in the province of Alicante around the 15th century. In 1582, a document from the municipality of Alicante states that from time immemorial, each year the city of Alicante is accustomed, for Christmas festivities, to pay its salaries, partly in money and partly in a present given to them, of an arroba of nougat.
Almonds and honey were already used in Al-Andalus for the production of numerous sweets. Currently, a large part of Spanish confectionery maintains part of this legacy with sweets such as nougat.
During the 15th, 16th, and 17th centuries, nougat was produced in both Jijona and Alicante. In the time of Charles II, the interference of the guilds of pastry chefs from the city of Valencia organized under the “Colegio de la Cera,” sought to regulate the nougat production in Alicante. This led to a legal dispute, as they attempted to subject Alicante’s nougat and confectionery makers to their regulations. For this reason and due to the novelty that chocolate represented, its production in Alicante largely disappeared, with Jijona, further removed from the attention of the Valencian guild corporations, becoming the only major center of nougat production since then.
Today, Spain is the world’s leading producer of nougat, marzipan, and Christmas sweets.
Fuente: https://es.wikipedia.org/
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