Contents
- 300 grams of ground almonds
- 200 grams of honey
- 50 grams of sugar
- 2 grams ground cinnamon optional
- lemon zest
- a pinch of salt
- 30 grams pasteurized egg whites
detailing
Desserts crown Christmas meals with sweetness and tradition. In Spanish festive cuisine one classic that tends to appear on every table is nougat. Alongside polvorones and marzipan, Jijona nougat stands as a cornerstone of holiday flavor. This version blends almonds and honey into a creamy, chewy treat that echoes generations of confectionery craft. For many households in North America as well as across Spain, making Jijona nougat is more than cooking; it is a warm ritual that invites sharing and nostalgia.
When shopping for confections, a wide range of nougats awaits. Yet the most familiar and beloved form is Jijona, the smooth almond and honey blend that captures the spirit of Christmas in a single bite. This guide walks through a practical method to recreate that classic at home, ensuring a successful result for every holiday gathering.
Below are the steps to prepare this traditional nougat with confidence so that it becomes a delightful centerpiece for any Christmas meal.
First, almonds are toasted in a pan over medium heat while stirred regularly until they turn a rich golden brown. If whole almonds are used, they can be crushed later with a food processor or chopper to reach the desired texture.
Next, heat the honey with the sugar in a pot over low heat until a smooth, homogeneous syrup forms. Allow it to cool slightly before proceeding.
Egg whites are whisked until foamy, then folded into the warm honey mixture. The pot is returned to low heat with constant, gentle stirring until the mixture thickens and the egg white binds without curdling.
With the base prepared, the toasted almonds are added along with cinnamon, a touch of salt, and lemon zest if chosen. The combination is kneaded until it achieves a dense, cohesive mass.
The mixture is then spooned into a mold or shallow tray, pressed firmly to remove air pockets, wrapped tightly with stretch film, and weighted down. It rests at room temperature briefly before chilling in the refrigerator for several hours. The result is a firm, sliceable Jijona nougat that can be enjoyed during the holiday season and shared with family and friends.
For those seeking a bit of modern practicality, this recipe can be adapted to accommodate different almond textures or sweetness levels while preserving the signature almond honey character that defines Jijona. This approach keeps the traditional essence intact while offering a flexible experience for contemporary kitchens.