Our nougat is made from fresh products: almond, honey and sugar using traditional methods in the workroom in Jijona (Alicante). The same recipe has been used since 1890. Almond is the main product in “turrón de Alicante” (hard nougat), “turrón de Jijona” (soft nougat), “Turronico” or “Guirlache” and other well-known varieties like “turrón a la piedra” (soft nougat with cinnamon and sugar but without honey), toasted yolk nougat, chocolate nougat, coconut nougat and other sweet things made with almonds, too.
The process starts toasting the blanched almond in the Toasting Drum. Once toasted, the almond is placed in big baskets and weighed.
At the same time the honey and sugar mixture is cooked in a double-bottom container called “Mechanics“. A nougat-maker expert on honey controls the time which is necessary to mix and cook the mixture until the thickness and colour is satisfactory.
When the mixture is ready, the toasted almonds are added.
The mixture is stirred with long wooden sticks until the nougat-maker expert on honey says the dough is ready.
Then, it is placed in moulds covered with wafers, it is left to settle and after that, it is cut in bars and vacuum packed.
After the process of mixing and whipping the honey and sugar with the almond, and once it is cool, the dough is placed in the granite roller mili where it is ground and refined until pulverized.
The mixture it is left to settle in the nougat containers. The nougat-maker in charge takes it to the cooking container, where the mixture is cooked and then, the toasted almond cut into pieces is added and ground changing into: Fine soft Nougat or Granulated soft Nougat.
It is left 24 hours to settle and finally, it is cut and packed.