Thenougatis a sweet with rich history, especially linked to parties such as Christmas in Hispanic countries. Let us talk about it:

• What is it?A traditional sweet made basically ofhoney, sugar and almonds(in generous proportion) that are cooked and knead to form a sweet dough that, when cooling, solidifies in tablet. It can carry whipped egg white, which makes it a little whiter and airy in the soft variety (Jijona).

• Origin and history:

  • It is believed to be of Arab origin, brought to the Iberian peninsula by Muslims in the Middle Ages. In fact, "Thousand and One Nights" mentions a similar candy calledturun.

  • In Spain, documents from the 15th century already speak of the "Australia turrón" at the court of Charles V. Jijona, Alicante, became a cradle of production (tausing the abundance of local almonds and honey).

  • Since then it has been a Christmas sweet par excellence in Spain and Italy (then called torrone, with variants).

• Classical varieties in Spain:

  • Alicante nougat (hard):Whole toasted almonds joined by clear honey and sugar candy, with edible wafer above and below. It is hard and crunchy (breaking teeth if it is very good, joke 😅). Almond is usually ≥60% of the weight. It is the standard "hard tour".

  • Jijona nougat (soft):The almonds are ground until a paste mixed with honey and sugar, then cooked and rested, resulting in a mild, untable but firm brown dough. It is oily (by the almond), cut into soft tablets. Popular for those who prefer more gentle texture.

  • Both are IGPs (geographical indications), i.e. protected with certified quality from the Alicante area.

  • Yolk nougat:Inspired by the marzipan. Type "Catalan cream": mixture of almond, sugar and egg yolk. Taste similar to burnt cream. It usually comes soft and with caramelized layer above. Very traditional in Catalonia.

  • Chocolate nougat:More modern (non-historical) innovation, which is not a nougat in Mediterranean, but popular purity. Chocolate mixed with nuts, inflated rice (the famous Swiss Savard) etc., in the form of a tablet.

  • Other:Coconut, candied fruit, cream-nuts (cream, walnuts), etc., are industrial varieties to diversify at Christmas.

  • In Italy:Torronedi Cremona (similar to that of Alicante but with hazelnuts sometimes, and sometimes coated with chocolate). In France:nougatde Montélimar (very similar to the hard nougat, but with pistachios and lavender honey).

• Handcrafted characteristics:A quality handmade nougat is noted by:

  • High almond content (the bad have peanuts or less %).

  • Honey as the main sweetener (cheap ones use glucose syrup).

  • Texture: the hard crisp fracture but almond is felt whole roasted; soft is juicy, not dry or flourish.

  • Absence of preservatives, artificial flavors. The ingredients are few and recognizable.

• How to enjoy them:

  • At Christmas:are served after lunch, with coffee or cava, along with dust and other sweets. It is almost a family ritual to split nougat (sometimes with small hammer for the hard one).

  • With drinks:paired well with a sweet wine (Mistela, Moscatel) or Amaretto. The hard with brut cava is interesting by contrast.

  • Throughout the year:They can really be eaten whenever one wants, but tradition associates them with winter. Some chefs incorporate them into desserts: nougat ice cream ( cream ice cream with soft nougat pieces, delicious), nougat mousse, cheesecake based, etc.

  • A piece of soft nougat with coffee can be a decadent accompaniment.

  • Modern twists:It has been experimented with salty nougats (mixture of nuts with salt and caramel), but they are not commercially common.

• Conservation:

  • Because of their high sugar content, they are stable. Store in a cool, dry place. They easily last an unopened year. Open, in wrapping film so that they do not capture moisture (the hard one softens with ambient moisture, and the soft can be air dried).

  • In summer, better to the fridge if it is very hot, as the almond can drop oil. But serve them early for optimal flavor.

• Uruguayan/Argentine nougats:They ask for sweet milk, etc., but in Southern Cone "turron" it sometimes refers to peanut confites (something different) or treats. Here we focus on nougat of Iberian origin.

  • Uruguay imports quite a few Spanish nougat for parties, and there are local brands. It is worth mentioning, for a Uruguayan/Argentine, the nougat word can evoke a Nucrem-type candy (peanut with wafer), which is a Creole adaptation, but it is a Creole adaptation, but it is a Creole adaptation, but it is a Creole adaptation, but it is a Creole adaptation, but it is a Creole adaptation, but it is not the classic.

• Our options:We bring branded nougats1880(very premium Spanish),The WolforAntiu Xixonain Christmas seasons, in hard, soft, yolk varieties. Also small Jijona turrons for chopping.

  • In Sabores del Mundo > Spain we list them in season.

  • Common question: "Is this nougat gluten-free?" - Almond, honey, sugar are usually naturally gluten-free (almend does not have). But if they wear wafer, that wafer is rice or potato starch ( gluten-free). However, it is certified. In general nougat is celiac safe except cont cross.

  • "Does it contain dairy?" - Traditional do not (except cream-nuts, that yes for cream).

  • Vegans? Classic nougat has honey -> not vegan; and clear in Jijona -> not vegan.

• Culture:Eating nougat is almost synonymous with Christmas in Spain. There is even a saying "will come home for Christmas, like nougat." The industry makes 80% sales at Nov-Dic. That is why out of season it is rare delicatessen, but at ExtraVirgen we can have stock all year round in freezer if they ask us!

Endearing history: it is said that during famines, nougat was a food valued for its calorie and protein intake (almend+honey). Not only treat, but also a long-lasting energy source (difficult to finish an entire block, but with portions it fed). Now it is more pleasure than need, luckily.

So, the next time you taste a piece of craftsman nougat, remember that you are trying a piece of history that has sweetened generations. And don't wait only for December, enjoy it whenever you want a sweet Mediterranean whim!