Hard Almond Nougat (Alicante) in a 150g cut portion (or half bar). This is a small format but can be used for sharing. Some prefer it this way to be able to consume it little by little.<\/p>\n
Handcrafted following our hard nougat recipe<\/strong>.<\/p>\n To make Hard Almond Nougat (Alicante), we use the finest ingredients<\/strong>. First, the caramel is prepared by mixing honey and sugar. Then egg white is added to the mixture as a whitening agent and emulsifier. Once it reaches the gargirol point\u2014when the caramel breaks easily\u2014the toasted, blanched almonds are added. It is then left to cool and placed into large moulds where blocks are made and divided into the traditional bars or Hard Almond Nougat (Alicante) tablets<\/strong>. <\/p>\n This nougat has the Alicante Protected Designation of Origin<\/strong>, which guarantees its quality and traditional flavour. To obtain this certification, the nougat must contain at least 10% honey, and Hard Almond Nougat (Alicante) must contain at least 60% almonds. In our case, our classic 1854 recipe, which we still use today, contains 65% Marcona almonds and 20% pure honey. The honey must come from the Valencian Community and must be of high quality. <\/p>\n Below you will find a video showing how we make<\/strong> this Hard Almond Nougat (Alicante).<\/p>\n