Jijona nougat

120 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.1 kg
Marcona almonds 0.15 kg
Honey 0.1 kg
Hazelnuts 0.025 kg
Pine nuts 0.025 kg
Ground cinnamon 0.003 g
Elaboration
  • Make a syrup and cook it to 120 °C (248 °F).
  • Mix the syrup with the rest in a stand mixer fitted with a paddle attachment.
  • Fill the mold with the mixture and let it cool.
  • Cover the uncovered surface with tempered white coating (chocolate). Let it cool until it solidifies.
  • Unmold.
Nutritional information (1 portion)
Energy
394.25
kcal
Carbohydrates
37.86
g
Proteins
7.47
g
Lipids
22.7
g
Sugars 36.45 g
Salt (Sodium) 3.05 mg
Folic acid 32.4 ug
Vitamin C 0.0 g
Vitamin A 0.08 ug
Zinc 0.73 mg
Iron 1.78 mg
Calcium 85.16 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 5.36 g
Monounsaturated fatty acids 14.51 g
Saturates 1.74 g
Fiber 4.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.