In Sicily there are sweets that do not follow the calendar but the need for something tasty, simple and nourishing to prepare at home during the colder months.
The Sicilian cubbaita, also known as giuggiulena, is an ancient sesame nougat, similar to the classic dark Sicilian torrone or the nut brittle, made with genuine ingredients such as sugar, sesame seeds and almonds, perfect to enjoy in winter as an energizing traditional sweet.
This fragrant Sicilian sweet made with sesame, similar to a sesame brittle, originates from a very ancient history rooted in the Arab domination. It was during that period that sesame – called “giuggiulena” in the Sicilian dialect – became part of local preparations, giving rise to one of the most loved and well-known grandmother’s Sicilian recipes, still prepared today in homes as well as at local festivals and fairs.
The giuggiulena with almonds or cubbaita with almonds, also considered a typical Sicilian almond sweet, is known for its crunchy texture and the intense flavor given by the caramel that coats the toasted seeds, turning them into a fragrant Sicilian sesame brittle. Making this homemade sesame nougat at home is simple and allows you to obtain a genuine, energizing snack, ideal as a winter dessert or as an alternative to classic nougats.
Preparing this ancient sesame nougat recipe at home means rediscovering the authentic flavors of Sicilian tradition, the same flavors we also find in other sesame-based preparations, such as my Sicilian Mafalde covered with sesame, the Reginella sesame cookies, or the typical Sicilian sesame breadsticks. If you are looking for the easy cubbaita recipe or want to make an authentic homemade Sicilian nougat, this preparation with sesame and caramelized almonds will allow you to bring a true ancient Sicilian sweet to the table, perfect in the colder months but traditionally also linked to the autumn period, Saint Martin and Sicilian folk festivals.
Let’s go to the kitchen and immediately find out how to prepare Sicilian cubbaita, our crispy sesame snack, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page and my Instagram profile.
Do you love traditional Sicilian sweets? Take a look at:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking time: 14 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Saint Martin
Ingredients to make Cubbaita siciliana: sesame nougat recipe.
- 250 about 1 3/4 cups (8.8 oz) sesame seeds (white, not toasted)
- 100 about 3.5 oz (approx. 3/4 cup) almonds
- 300 about 1 1/2 cups (10.6 oz) sugar
- 1 sachet (or 1 tbsp vanilla extract) vanillin (vanilla powder) (1 tablespoon vanilla extract)
Tools
- Pan heavy-bottomed nonstick
- Parchment paper
- Stovetop
Steps to make the sesame nougat recipe
To make cubbaita, this tasty sesame-and-caramel snack, pour the sugar into a heavy-bottomed saucepan and let it melt over low heat until you obtain an amber-colored caramel. Stir only at the end to dissolve the very last lumps.
When the sugar has completely melted, add the sesame seeds and the vanillin and mix quickly with a wooden spoon so they are well combined with the caramel.
Then add the almonds and continue to stir for a few moments until the mixture is homogeneous.
Place a sheet of lightly oiled parchment paper on a marble surface or a very large baking sheet, pour the mixture immediately onto the paper and shake it to spread and thin the cubbaita. If you cannot do this, for example to avoid burning yourself, cover the cubbaita with another lightly oiled sheet of parchment paper and, with the help of a rolling pin, quickly roll it out until you get an even layer.
Before it cools completely, remove any top sheet of parchment paper and, with a smooth-bladed knife or a lightly oiled metal pastry cutter, score the surface forming diamonds or squares.
Let the Sicilian cubbaita cool completely at room temperature, then separate the pieces along the scored lines and enjoy.
Storage, notes and tips
Once ready, let the Sicilian cubbaita cool completely at room temperature. Then store it in an airtight container, away from heat sources and humidity, to keep it crunchy and fragrant for longer.
The sesame nougat keeps perfectly for several days. Avoid storing it in the refrigerator or in humid places, as moisture could change its texture, making it sticky and less crunchy.
To obtain cubbaita that is crunchy but not too hard, it is important not to over-darken the caramel: when the sugar reaches an amber color, turn off the heat immediately to prevent it from becoming bitter.
Stir quickly after adding the sesame, as the mixture will tend to harden in a few moments.
Roll out the mixture while it is still hot, using lightly oiled parchment paper if necessary: working it while it is soft will allow you to obtain a thin, even layer.
Finally, score the surface before it cools completely so that you can easily separate the pieces once solidified.
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FAQ (Questions and Answers)
How should Sicilian cubbaita be stored?
Sicilian cubbaita should be kept at room temperature in an airtight container, away from heat sources and humidity. This way it will retain its crunchiness for several days.
How long does homemade sesame nougat keep?
If stored correctly, cubbaita can last up to 2–3 weeks without losing aroma or texture.
Can cubbaita be made without almonds?
Yes, it is possible to prepare cubbaita without adding almonds. The result will still be a fragrant sesame brittle, simple and genuine.
Why does cubbaita become too hard?
If the caramel exceeds the correct cooking temperature, the sesame nougat will tend to become excessively hard. It is important to turn off the heat when the sugar reaches an amber color and work the mixture quickly.
Can Sicilian cubbaita be prepared in advance?
Yes, you can prepare it a few days in advance: once completely cooled, it will remain crunchy and fragrant if stored in a dry place.
