With the arrival of Christmas, there is nothing like enjoying traditional homemade sweets. Jijona soft nougat (a classic in our area) combines the intense flavour of almonds with a smooth, creamy texture that melts in your mouth. Although it sounds like a complicated dessert, making it at home is easier than you might think, and the result will be much more authentic and delicious than any commercial version. Today we show you how to make the best homemade nougat, so let’s get to work!

These are the main ingredients:

250 g of peeled and toasted almonds.
150 g honey.
100 g sugar.
1 egg white.

STEP 1: GRIND THE ALMONDS

The first step to get that smooth, characteristic texture is to process the almonds. Use a food processor and grind the roasted almonds into a fine, oily paste. Be patient: at first they will look like powder, but gradually they will release their natural oils and turn into a paste. If you prefer it more rustic, leave a few small pieces for a touch of texture.

STEP 2: PREPARE THE SYRUP

In a saucepan over low heat, mix the honey and sugar. Heat gently, stirring occasionally, until the sugar is completely dissolved and the mixture has a smooth consistency. It does not need to be caramelised, but it should be thick.

STEP 3: WHIP THE EGG WHITE

In a bowl, beat the egg white until it is stiff and airy. This step will give the nougat its characteristic lightness. Once ready, gradually fold it into the hot syrup. Do this with encircling movements and patience to avoid cutting the mixture.

STEP 4: ADD THE ALMONDS WELL

Now it’s time to add the almond paste to the pan. Mix well over low heat, stirring constantly with a wooden spoon so that everything is integrated. The result will be a thick, sticky mass, which will gradually take on the consistency of soft nougat. This step requires some effort, but it is essential for the nougat to have its creamy texture.

STEP 5: MOULD THE NOUGAT

Line a rectangular baking tin with baking paper (you can use a loaf tin or even a tupperware). Pour the batter inside and press down well with a spatula or your hands to make sure there is no air inside. Smooth the surface evenly.

STEP 6: LET IT REST AND ENJOY!

Cover the mixture with baking paper and place some weight on top, such as a book or a chopping board. This will help to compact the nougat and give it its final shape. Leave to rest for at least 24 hours in a cool, dry place. After this time, it is ready to unmould, cut and enjoy.

Making soft Jijona nougat at home is not only a fun and delicious project, but also a way to revive traditions and surprise your loved ones with a 100% handmade sweet. Once you try it, you’ll notice the difference in taste and texture. With the leftovers, you can also make nougat ice cream like the one we have at Font Del Llop Terraza, in short, a very versatile sweet that the whole family will enjoy.