Jijona Nougat

• For: 2 kilos of nougat
• Time: 120 minutes

Preparation:

1. Mash the almonds and hazelnuts until they become powder.
2. Beat the egg whites till stiff and add them slowly to the almonds and hazelnuts.
3. Put the honey on a pot and place on the fire and when it’s very diluted add the sugar. Once the sugar melts continue boiling until you get a soft ball.
4. Join this mix with the almond and hazelnut mix.
5. Prepare some wooden or carton boxes wrapped with paper on the sides to ventilate the sides.
6. Fill with the paste and let it rest for a few days, sprinkle with cinnamon.