Jijona nougat in the Thermomix

ComposerChef
ScoringDifficultyBeginner

Learn how to prepare a delicious and traditional jijona nougat in the Thermomix, the king of Christmas desserts

Jijona nougat in the Thermomix

Jijona nougat in the Thermomix

Within our kitchen and all the delicious sweets that we treasure, the great variety given the culinary wealth of the towns and regions is obvious, the traditions are maintained and many of them exceed national and international borders, as is the case of nougat de jijona - and the fact is that alicante nougats are the kings of Christmas sweets not only in Spain but in many parts of the world.

This soft nougat is prepared with super simple ingredients and is better than any that you buy in a supply, given that the natural and fresh there is no one to replace it with something packaged in plastic, due to a lot of brand and tradition, a cut nougat is ideal .

As a curious fact, both the "hard" and the "soft" nougat are prepared with the same ingredients, today we will prepare the soft one, a rich jijona nougat in the Thermomix is ​​prepared in just 10 minutes, so no excuses.

Oido cocina, let's get down to business with our homemade jijona nougat that we already have Christmas around the corner.

ProductsPeople 10
Preparation time4 minsCooking time4 minsTotal time8 mins

Ingredients to make jijona nougat in the Thermomix

 300 grs of almondspeeled and toasted
 50 grs honey from bees
 200 grs of sugar
 the skin of a lemononly the green part of the skin
 1 pinch of cinnamon powderthat is optional

Preparation of nougat of jijona in the Thermomix

1

With all the ingredients at hand and the thermomix clean and dry, we proceed to add the sugar to the glass of it and program 25 seconds at a progressive speed of 5-10 to pulverize it.

2

Add the zest of the lemon skin, being careful not to scrape the white part as it is bitter, we program again 30 seconds at progressive speed 5-10.

3

Add the almonds and crush at speed 8 for a few seconds until they are well crushed, this step is at my own taste, I like the nougat with pieces so I leave it for about 15 seconds in total.

4

Add the honey and return to program about 15 seconds at speed 8. Adjust the time until the mixture is homogeneous and well integrated.

5

Pour the mixture into the mold with the help of the spatula and press down with something heavy. The traditional thing is a wooden mold, if we don't have it, we can use any container that we have at hand, covering it with plastic so that it touches the nougat and squashing it with some weight to help it take shape. Let it rest for about 8 hours before cutting it.

Did you like the recipe and would you give me a hand? share it by clicking on these buttons

Ingredients

 300 grs of almondspeeled and toasted
 50 grs honey from bees
 200 grs of sugar
 the skin of a lemononly the green part of the skin
 1 pinch of cinnamon powderthat is optional

Instructions

1

With all the ingredients at hand and the thermomix clean and dry, we proceed to add the sugar to the glass of it and program 25 seconds at a progressive speed of 5-10 to pulverize it.

2

Add the zest of the lemon skin, being careful not to scrape the white part as it is bitter, we program again 30 seconds at progressive speed 5-10.

3

Add the almonds and crush at speed 8 for a few seconds until they are well crushed, this step is at my own taste, I like the nougat with pieces so I leave it for about 15 seconds in total.

4

Add the honey and return to program about 15 seconds at speed 8. Adjust the time until the mixture is homogeneous and well integrated.

5

Pour the mixture into the mold with the help of the spatula and press down with something heavy. The traditional thing is a wooden mold, if we don't have it, we can use any container that we have at hand, covering it with plastic so that it touches the nougat and squashing it with some weight to help it take shape. Let it rest for about 8 hours before cutting it.

Jijona nougat in the Thermomix

Leave an answer

Your email address will not be published. Required fields are marked with *