Nougat from Olula de Castro
This sweet treasure is only made by six families in Olula and is only sold by one of them. It is prepared over a slow heat, using firewood from olive and almond trees in the Sierra de Filabres, and with the essential, natural: almonds, egg whites, lemon, honey and sugar. To make it more surprising, the texture is that of classical hard nougat, but it melts in your mouth without chewing and has a very intense flavour of honey and toasted almonds.
Ingredientes
- 1 kg honey
- 1½ kg unpeeled Marcona almonds
- 500 gr sugar
- 6 egg whites
- Tablespoon of ground cinnamon
- Tablespoon lemon zest
- Wafers
Preparation
First toast the unpeeled almonds in a frying pan, once toasted let them cool.
In a saucepan (copper if possible) add the honey, the cinnamon, the lemon, the sugar and the stiffened egg whites.
Over a low heat, making sure it does not boil, stir the mixture for two or two and a half hours until it solidifies. At this point, remove from the heat and add the almonds, mixing everything very well.
Prepare rectangular moulds each with a wafer on the bottom and pour the mixture over them, cover with another wafer and let them cool with a weight on top for at least twenty-four hours.
