Sicilian Nougat
( Torrone – Cubbarda e Minnulata )
Cubbarda is made with honey, sugar, sesame seeds, toasted almonds and orange or lemon zest. The Cubbarda was introduced in Sicily by the Byzantines and called Pastifeli. The Saracen called it qubbayt in Arabic.
The Minnulata, the almond nougat is an ancient sweet made all over the island. When sugar was introduced in Sicily by the Saracens, part of the honey was replaced with the sugar.
These confections are popular because they are easy to make and can be prepared in a few minutes.
You will find both recipes below.
ALMOND NOUGAT (MINNULATA)
INGREDIENTS
- 1 ½ lbs honey
- 1 ½ lbs granulated sugar
- 3 cups of toasted almonds and/or non-salted pistachios
- zest of an orange
- A pinch of cinnamon
INSTRUCTIONS
- Grease with abundant oil a shallow pan or a piece of marble counter to pour the cooked confection.
- Combine 1½ lb of honey, 1½ lb of sugar in a 3-quart pot. Cook over a medium flame between 5 to 10 minutes until sugar starts to caramelize (at 320F to 350F).
- When mixture becomes lightly golden, lower heat, add and mix in 3 cups of toasted non-salted almonds, zest of an orange, pinch of cinnamon and cook for an additional 2 minutes, stirring continuously.
- Pour mixture into the greased pan or on the marble counter and with the help of a greased spatula level the nougat. Before it gets cold cut into pieces 1-inch by 2-inches.
- Wrap and seal each piece in wax paper and the Minnulata will keep over a fortnight if properly stored in an airtight container.
- YieldCubbarda
- Sicilian DessertsNougat Recipe
Ingredients
- 1 ½ lbs. honey
- 1 ½ lbs. granulated sugar
- 2 cups sesame seeds
- 1 cup toasted and crushed non salted pistachios and/or almonds
- zest of an orange
- A pinch of cinnamon
Instructions
Grease with abundant oil a shallow pan or a piece of marble counter to pour the cooked confection.
In a 3 quart pot mix all ingredients.
Cook over a medium flame, stirring continuously between 5 to 10 minutes until sugar caramelizes (at 320F to 350F) and mixture becomes lightly golden.
Pour mixture in the greased pan or on the marble counter and with the help of a greased spatula level the nougat.
Before it gets cold cut into pieces 1-inch by 2-inches.
Wrap and seal each piece in wax paper and the Cubbarda will keep over a fortnight if properly stored in an airtight container.