Premium Spanish Nougat
Alicante nougat from the Premium line boasts an unbeatable presentation in wooden boxes, which gives it an exclusive and unique character.
Alicante Nougat has a classic texture, so it is crisp and crumbly, which maximizes the quality of the Marcona almond. The Consejo Regulador de Jijona y Turrón de Alicante is in charge of verifying that all the requirements are met for nougat to receive this designation.
Nougat is a typical Christmas holiday dessert, but the Spanish company has given it a new identity, transforming it into an everyday dessert that can be enjoyed at any time of day throughout the year.
How is Alicante nougat produced?
According to the specifications for Alicante Nougat, almonds must be at least 46% (this one by Pablo Garrigòs Ibànez goes as high as 68%) and are lightly toasted in rotating drums, called boixets: once the desired toasting point is reached, diluted egg white and rosemary honey are added until a fluid and compact amalgam is created. Then the resulting mass is poured into circular molds and covered with wafers: delicacy and crunchiness for a unique and incomparable product.
Artisanal nougat from Alicante
Over the decades, the Spanish company Pablo Garrigós Ibáñez has brought nougat and gourmet sweets to countries on five continents. The quality of the products, totally made according to traditional techniques, has allowed Garrigós to feature in the displays of the best specialty food stores.
Ingredients: Selected and roasted marcona almonds 68%, rosemary honey 16%, sugar glucose syrup, wafer coating (potato starch and sunflower oil) and egg white. Gluten-free. May contain traces of SESAME and NUTS.
Storage: store in a cool dry place, recommended temperature between 18° and 22°C
Average nutritional values per 100g: energy 2329kJ/ 560 kcal, fat 39g, of which saturated fatty acids 3.3g, carbohydrates 34g, of which sugars 32g, protein 16g, salt 0.01g
Address and business name: Pablo Garrigos Ibanez, S.L. CV 800Km 14.3 03100Jijona (Alicante) Spain
Ingredients that contain allergens are highlighted in BOLD