Alicante nougat

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Alicante nougat
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Alicante nougat

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Media
Rations

6

rations
Preparation time

10

minutes
Cooking time

5

minutes
Calories

kcal/ration
Resting time

4

hours 
Cooling time

0

minutes
Total time

4

hours 

15

minutes

Accompany the fragrant aroma of toasted almonds and sweet honey with our special playlist. A crunchy nougat, with subtle notes of cinnamon and a hint of lemon citrus, perfect for sharing and evoking festive memories.

Take a break from your day and immerse yourself in this sweet tradition, while the music guides your hands in the kitchen!🍯🌰

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 250 gr Toasted Marcona almonds

  • 50 gr Honey

  • 0.5 t.c. teaspoon Cinnamon powder

  • 200 gr Powdered sugar

  • 1 egg white

  • 1 Lemon (peel, small amount)

Pasos

  • In a saucepan, put the honey and sugar. Allow to dissolve and then remove from heat.
  • Add the beaten egg white and stir until smooth. Before adding the egg white to the sugar and honey, make sure that this mixture is not too hot, otherwise you can cook the egg and change the texture of the preparation. Ideally, it should be at room temperature.
  • Add the ground almonds along with the cinnamon and lemon peel. Mix well until everything is integrated.
  • Fill a mold lined with waxed paper.
  • Allow to stand for 4-5 hours before consumption.

Notas

  • It is important that the almonds are well toasted to enhance their flavor, but be careful not to burn them. They will probably need about 10-15 minutes in the oven at 180°C, stirring from time to time.
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  • After letting it rest, it is advisable to refrigerate it so that it takes on more consistency and is easier to cut. It is also advisable to leave it in the refrigerator if it is not going to be consumed immediately.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 86g
  • Total number of serves: 6
  • Calories: 434kcal
  • Fat: 20g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 6mg
  • Potassium: 115mg
  • Carbohydrates: 44g
  • Fiber: 4.5g
  • Protein: 8g
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Key points of the recipe

  1. Temperature control: Make sure the honey and sugar mixture is not too hot before adding the beaten egg white to avoid cooking the egg and affecting the texture of the nougat.
  2. Toasting almonds: Marcona almonds should be well toasted to intensify their flavor, but be careful not to burn them. Watch and stir during toasting in the oven.
  3. Resting time: After mixing all the ingredients and filling the mold, it is crucial to let the nougat rest for 4-5 hours so that it settles properly and acquires the desired consistency.

Pairing with wine

For this recipe a wine that would work very well would be a sweet dessert wine, such as a Moscatel or a Pedro Ximénez. These wines have intense and sweet flavors that complement very well the sweetness and richness of the almonds and honey of the Alicante nougat. In addition, its acidity level can help balance the sweetness of the nougat.

Another option can be fortified wines such as Port, which also have that sweet touch and are used to accompany traditional desserts.

In general, for dishes and desserts that are high in sugar, a wine that is equally sweet may be preferred so that both can stand out without one overshadowing the other.

As for pairings that we should avoid, they would be those wines that are too dry or acidic, as they could contrast too much with the sweet taste of Alicante nougat. Also, full-bodied red wines could be too strong and dull the flavor of the dessert.

Beer pairing

Turrón de Alicante is a traditional Spanish sweet with hints of almonds and honey. For a perfect pairing with this dessert, I would recommend a Belgian Tripel or Quadrupel style beer. These Belgian beers tend to have a complex flavor profile, with notes of fruit, spice and sometimes even honey, which will complement rather than overwhelm the delicious sweetness and nutty notes of the nougat.

Alternatively, a Barleywine beer could also work well. It has a strong malt flavor and often has notes of caramel and dried fruit that could complement the nougat.

Finally, we could also consider some high alcohol Stout or Porter beers, especially those with chocolate or coffee notes that could contrast interestingly with the sweetness of the nougat.

However, we should avoid pairing with hoppy and bitter beers such as IPAs, as their citrus and bitter flavors could clash with the sweetness and nutty notes of nougat. We should also avoid too light or mild beers that could be overshadowed by the intensity of the dessert.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Eggs, Nuts, Lupines

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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