Sicilian almond nougat, here’s the easy and good recipe. In Sicilian dialect called minnulata from mennula, which means almond. We are obviously talking about caramelized almonds that are easily prepared throughout Sicily, especially in the Palermo area. It is usually consumed during the Christmas period, but any occasion is a good time to prepare and enjoy it. The procedure is really simple: you need to toast the almonds and then caramelize them with sugar in a pan.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 325.00 (Kcal)
- Carbohydrates 42.35 (g) of which sugars 36.62 (g)
- Proteins 7.08 (g)
- Fat 16.64 (g) of which saturated 1.27 (g)of which unsaturated 14.63 (g)
- Fibers 4.17 (g)
- Sodium 1.13 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare Sicilian Almond Nougat
- 7 oz almonds
- 7 oz sugar
- 3 oz lemon juice
- 2 tbsp water
Tools to prepare Sicilian Almond Nougat
- Baking Tray
- Parchment Paper
- Thermometer
- Kitchen Scale
- Wooden Spoon
- Baking Tray square 8×8 inches
Preparation of Sicilian Almond Nougat
Here are the ingredients, I used almonds without peeling them.
Toast the almonds in the oven at 375°F for 10 minutes.
In the saucepan, pour the sugar and add the water.
Turn on the gas and add the lemon juice to the sugar and the water.
Using a thermometer, when the temperature reaches 235°F, the sugar is ready.
Combine the toasted and still warm almonds with the sugar.
Caramelize the sugar with the almonds.
Stir frequently, and when the temperature reaches 293°F, the Sicilian almond nougat is ready.
Brush the parchment paper you placed in an 8×8 inch tray with seed oil
Pour the nougat into the tray with parchment paper and let it cool a bit before cutting.
If necessary, level the Sicilian almond nougat with a spatula.
Remove the warm nougat from the tray
Cut the Sicilian almond nougat into squares, here’s the recipe.
Ready!
