Basic ingredients:
  • 1 kg honey
  • 500 g sugar
  • 2 egg whites
  • 1 1/2 kg ground almonds
  • 1 lemon

  • Preparation:
    • In a pan, heat the honey over a low heat.

    • Then, add the sugar to the honey and stir using a wooden spoon.

    • Now, beat the egg whites until stiff then add them to the honey and sugar mixture. Remove the pan from the heat and stir for 8 or 12 minutes, after this time put again the pan over the low heat and stirring until the mixture begins to caramelize.

    • Add the ground almonds and the zest of the lemon to the pan mixture and mix everything together.

    • Put the mixture into a metal tin lined grease proof paper and set aside for 2 hours approximately.

    • When it is completely cooled the Spanish nougat is ready to eat.

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