The process of this artisanal nougat consists of mixing the honey and water until the mixture turns golden. This dough is mixed together with the egg white and sugar and left to cool naturally for about 24 hours. Then, that same dough is introduced to the stone mills until it is practically in powder form. This dough is extracted with special shovels and with great care so that it does not break to put them in refiners to convert it into liquid.
Once it cools naturally again, the mixture is introduced into mechanical moulds where a mortar beats the mass incessantly for two hours over low heat. After this phase, the nougat master (operator in charge of making the artisan nougat) pats the dough by hand until the desired texture is achieved.
That is when the almond pieces are added to make the granulated Jijona Nougat that gives the nougat a crunchy touch. Still hot and with the pieces already mixed, the nougat master keeps kneading the dough until he considers that it has the final consistency. It is extracted into some moulds where it will rest for two days where it hardens after draining the oil from the almond itself. Later it is cut by hand for proper packaging bar by bar and vacuum packed. ENERGY VALUE: 2334 kJ (562 kcal). FATS: 40 g. OF WHICH SATURATED: 3.6 grs. CARBOHYDRATES: 33 grs. OF WHICH SUGAR: 32 grs. FOOD FIBRE: 7.8 grs. PROTEIN: 14 grs. SALT: 0.01 grs.
We prepare it with Marcona variety almonds (69%), authentic orange tree honey (17%), sugar and egg white. In general, this variety of Jijona nougat with a soft texture must contain at least 60% almonds (minimum amount required to obtain the PGI seal). However, our soft nougat exceeds this amount considerably. ENERGY VALUE: 2334 kJ (562 kcal). FATS: 40 g. OF WHICH SATURATED: 3.6 grs. CARBOHYDRATES: 33 grs. OF WHICH SUGAR: 32 grs. FOOD FIBRE: 7.8 grs. PROTEIN: 14 grs. SALT: 0.01 grs.