Alicante nougat in cut format (or half tablet) of 150g of weight. This is a small format but can be used for sharing.
It is elaborated in an artisan way following our hard nougat recipe.
To make Alicante hard nougat we use the best raw material. First, the caramel is prepared by mixing the honey and sugar. Egg white is then added to the mixture as a whitener and as an emulsifier. Once the gargirol point is reached, the point where the caramel breaks easily, the toasted and peeled almonds are added. It is then left to cool and placed in large molds where blocks are made and divided into the traditional bars or tablets of Alicante nougat.
This nougat has the Alicante denomination of origin, which guarantees its quality and traditional flavor. To obtain this certificate, nougat must have at least 10% honey in its composition, and at least 60% almonds in Alicante nougat. In our case, our classic recipe from 1854, which we use today, contains 65% marcona almonds and 20% pure honey. The honey must come from the Valencian Community and must be of high quality.
Here we leave you a video where you can see how we elaborate this Turrón de Alicante.
Ingredients: Toasted almonds (65%), honey (20%), sugar and egg albumin. Surface wafer (potato starch, sunflower oil). May contain traces of other nuts and/or sesame.
|Info. nutritional Average values/100g|
|of which saturated:||2,6 g|
|of which sugars:||37 g|
|Dietary fiber:||6,6 g|