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This stone nougat is the most traditional that I know from Christmas.
In addition, this nougat has its own anecdote that reminds me of my childhood: All my life, when the Christmas holidays came, and I was going to visit our relatives, they would take me a tray of typical sweets in which this nougat could not be missing.
As a girl and chocolatier that I am, I must say that I always looked at that nougat tray with big eyes looking for my dear Suchard chocolate nougat, but sometimes a little one who had visited that house ahead of my visit, and had finished it.
The hostess of the house told you with great affection: “have a piece, which one do you like?”, Because of being very polite, I shrugged my shoulders not to mention that the one with chocolate that I did not see. Then I would look at my mom and look at the tray again.
In the end there was always some adult who gave me a piece of the almond nougatWhich at first did not satisfy me very much, as it was somewhat sticky, from almond oil. I even made a mass in my mouth that they either offered me water or there was no one to eat it. And even more so if the visit was made to congratulate the year on the 1st and the tray had already been prepared since Christmas Eve to entertain the visitors.
But over the years I must say that I got used to this nougat, even when I accompanied my mother to make the famous purchase of Christmas, in which they filled a car to the top, I was the one who always remembered not to forget this famous nougat. And that's how he became one of my favorite nougat!!!
After this little story I can only tell you that since I tried it a couple of years ago in a Christmas Thermomix class, I was so delighted with its taste and texture that at home you only eat what I make.
It is very simple and I love knowing that it is made in a healthy way and without preservatives. The truth is that at home we eat it quickly, but well covered it easily lasts for a few 15 or 20 days.
Nougat to the stone
The most classic nougat of all Christmas, now made at home.
More information - Crunchy Chocolate Nougat
Adapt this recipe to your Thermomix model
Where can you buy the box? It looks very good. Amy is the ones that I like the most, the only ones that I eat, thank you …………… ..
They have given them to me, but they are made of nougat, which they have bought in department stores.
I would also like to know where to get those wooden boxes. Because the closest thing I have to that shape and it is higher is metal, would it be worth the same?
Thank you girls, I never get tired of telling you that you are great.
Hello Begoña, as Mari Paz has commented, a very good mold is a milk brick cut in half. It is the perfect size. We have the wooden boxes of nougat that we have bought or have been given in previous years and we have kept them. Thank you very much for seeing us. All the best.
You can cut a brick of milk and it comes out the same
I like it as much as you have left, that without liking the commercial, I am going to do it.
A kiss
I think you will like Goizalde, because it is very good and is not as greasy as the purchased one that is usually impregnated in oil. If you don't like it, spend it with the nougat flan that is really luxurious. I take this opportunity to tell you that I have made your cinnamon polvorones and we have loved them but I have put several comments on your blog and I do not get them published. I'll try again.
All the best
the wooden boxes where you can buy ...?
Thank you
Joaquín gave them to me last year a friend of some tablets that they gave her from the Christmas basket, but as other friends have suggested you can use a carton of milk by cutting it lengthwise.
Hello, I found your notebook by chance and you do a very good job, I have had the th.31 for a few months, which I think I do not get the most out of it, because I always have doubts, well, girls, keep it up, greetings.
Magdalena Welcome !! Many of our followers at the beginning were like this and every day there are more that with our recipes and the contributions that everyone makes in the comments, they tell us that day after day they see this essential appliance in their kitchens. Dare to do something daily and in a few months you will see yourself like this.
All the best
I'm going to do this nougat tomorrow with a friend and I'll tell you about it.
I hope you like it, because it comes out very rich. Do not crush the almonds too much because they release a lot of oil.
You will tell me. All the best
Hello girls, I ask you a little question about the coffee nougat, how is it made, why does my sister have me up to the bow that she does it for her, thank you continue so great …………… tomell
Mari Carmen I have not done it but I think I have the recipe if it encouraged me, I will give it to you to see how it works. I'll tell you.
All the best
Hello, I have a question, because in other recipes that I have seen the almond used is marcona, which one do you use?
Thank you very much, and I hope you continue with the blog, which I consult every day.
Leticia, the Marcona almond is very good and expensive at the same time. I used the one that they sell in the savings or in the mercadona which is where I usually buy it and it works out for me. Even so, with better ingredients, the better some recipes will come out. All the best
Hello! I have a question! At home we have natural almonds from the tree, but ... How do I hair it and then toast it? Put in the microwave directly they toast very well, but of course, with the skin (which is difficult to peel later)! Poached, when toast them later, they stay soft. I hope you can help me, because in some recipe for almond cream I have the same problem! Thanks again, you are phenomenal!
Caty, the truth is that I would have recommended you, the options that you mention, I don't know very well how else.
Hello, I love recipes, but sometimes I miss photos, like for example. In this recipe, I miss a photo of the box in question, we go a little photos of the recipe process when it comes to cases like this, it is a suggestion not a criticism, I love the web, the recipes and you, thank you for all. :)))))
Carmen, thank you for your suggestion. The truth is that you are right and I will try the process in some photographs, it is perhaps due to lack of time because we cook many times when we return from work with our little ones in between and there are times that it is difficult for us to take the photo, the more the process but everything will be tried.
All the best
I would like to make the nougat but I would like to know if I can toast the almond in a pan, will it be the same? Thank you
Lourdes you can toast them without problem in the pan, in fact I have done it twice and the second I did it in a pan and it came out well. All the best
Hello again, I have made the toasted almond nougat and it came out very well but it turns out that we wanted to make it a Mallorcan coca nougat with raw almonds, everything else the same and I don't bind, I suppose there must be a recipe for these "terro cocas" but I have not found them for th. Greetings and thanks.
Hello Magdalena, I will try to find a recipe, the truth is that I do not have any. If I see something I'll tell you. All the best.
Thank you very much, Azul. I'm going to take a look at it. All the best.
Hello, we have made the stone nougat but it has not turned out as hard as you, how long do you have it in speed 6 without temperature until it becomes sawdust?
It has come out very soft, perhaps it is because we have had it in speed 6 for a long time. Could that be why?
Greetings and Merry Christmas
Niko, it is because of the explanation that you give me yourself, why it has been soft, because you have crushed it a lot and the almond has released a lot of oil. The truth is that I do not remember exactly but it was not much maybe 15 seconds or so. I think that in these parties I will encourage myself to do it again and I tell you more fixed the time.
All the best
Ok, thank you very much, I will try again to see if I get it right, a greeting
Hello, I would like to make the nougat this weekend, but I have a question, when you decide to spray what you mean, I bought the machine a week ago and I do not stop making recipes, all delicious, for your help, please tell me of spraying what is it, thank you
Hello Mariangeles, to spray you have to put a few seconds at progressive speed 5-7-10. If we do it with sugar, it will turn into icing sugar. I hope you like it. All the best.
Thank you very much, I'll tell you how it turned out
Hello girls I must tell you that on Wednesday I made the nougat with crunchy chocolate and there is nothing left, I took half to work and the other half to my in-laws and it was a success! Today I made the one with 3 chocolates but we will not try it until the 24th. One question, tomorrow I want to make the stone nougat and I bought already toasted almonds in the mercadona that I only needed to peel them, will they serve me the same? Thank you!
Hello Patri, you have to toast them in the oven so that they release the aroma and a little oil, which is what makes the nougat delicious. The ones that we buy toast are worth, but you have to toast them again for a few minutes in the oven. I'm glad you liked the chocolate nougat. All the best.
Hello Elena! The other day I made the nougat and it came out very rich in flavor but when you cut it it breaks completely and you can't eat it except with a spoon.
I need you to tell me how I can take advantage of it or if I throw it, heh, heh? regards
Carmen, don't throw it away, that's because you crushed the almonds a lot and it gave you too much oil, but you can use it for the nougat flan recipe that you will find on our blog. All the best
Okay. I'll find that recipe and I'll tell you about it. Thanks a lot.
Merry Christmas to all of you, I am writing today because I am a bit angry because the nougat has not turned out on the stone, I have not managed to make it compact, it was like nougat powder. Two questions: is the weight of the almonds that you put in the recipes, 300 gr., Is it once toasted or raw? How long and at what oven temperature are the almonds toasted? I think I have failed at some of this.
regards
Rosa, how sorry I am that it will not fit you, with the anger that it gives with the effort that one puts forth. Believe me I'm telling you from experience because I have to repeat the odd recipe again until I find the point. The 300 grams of almonds are already toasted and I usually put the oven at 180º and toast them until they are golden, turning them from time to time. Although the fault I think is that you have crushed the almonds too long in the thermomix, they are a few seconds that remain loose like sawdust, because if you crush it a lot they release a lot of oil and the nougat does not bind well, so when splitting it unravels.
I hope that next time you will succeed with him. All the best
HELLO ELENA I MADE THE TURRON TO THE STONE LAST WEEK AND IT HAS BEEN VERY SOFT IS BECAUSE I HAVE HAD IT A LONG TIME, TRUTH? I'M GOING TO TRY IT AGAIN I THINK I'LL LEAVE IT FOR THE TURRON FLAN ANOTHER THING SHOULD I KEEP IT IN THE REFRIGERATOR WHEN IT IS DONE? GREETINGS AND MERRY CHRISTMAS .
Hello Eva María, if you have been soft it is that you have spent time and the almonds have released too much oil. At the end of the recipe you have to look every few seconds to avoid overdoing it.
The nougat is not kept in the refrigerator and the flan is. Greetings and Happy Holidays!.
I think I have had the same problem as other followers of your blog. The flavor of the nougat is exquisite. My two sons have literally thrown themselves at him but I haven't gotten him to toughen up. I suppose the trick will be to crush the almonds less but I think the image I have in my head of when they were less crushed was of a brownish powder and I don't think it could be amalgamated well in that state. However I will try again. I also made the flan for the Christmas Eve dessert and for the New Year's meal and it has been a great success. I seem to remember that I had seen a similar recipe but it did not have Royal flan. Do you know her? A hug and thank you very much for your recipes.
Hello Antonín, I do not know other recipes for flan without the envelope, but I will inquire. Regarding nougat, when it is over crushed and is too soft, you have to leave it for a few days with kitchen paper on it so that it absorbs the excess oil (you have to change the paper a couple of times a day) and it will harden. To make it look good, the best thing is to put a few in a few seconds (from 5 to 5) and see how it looks. I hope if you do it again it will suit you. All the best.
Hello, all of you who do, this page. I want you to know that I love it, because a few months ago I bought the TH, and the truth has discovered a new world in the kitchen. I'm getting a lot out of it, and normal pots, I don't even know what they are anymore. Well just tell you also that I make many of the recipes that you put, and I always stay luxurious at home, thanks for being there, kisses !!!!!
Toñi, you don't know the illusion your words make us. I am very happy that you like the blog and that you stay with your recipes like a queen.
A kiss
By the way, I have already recommended your page to many people, bye.
Hi, I'm taking a look at the recipes since Christmas is coming and I would like to make several nougats, the first thing is that it has become clear to me that the almonds do not have to leave them for a long time like about 10 or 15 seconds more or less, but what It has not been clear to me is the time I have to wait from when I dump the mixture in the box until I take it out so that I see that it is very hard, and if the paper I have to change it from time to time or something. I hope you will help me this year, dinner is at my house and I want to surprise those of us who will have dinner here and those who visit. Thank you so much for everything. You are fantastic. All the best.
HELLO Kimary, the nougat must be left in the box without touching it for several days.
I would like to publish the recipe for the nougat from Alicante, what is usually used and to love the hard nougat I found a recipe on another page when I saw that you did not have it and I did it and it cost me a lot to remove it from the glass in the recipe I put the honey 45 min .varoma vel.2 and then put together with the sugar and the whipped egg d 15 min.100 grads vel.2 I think that's too long I would like to advise me thank you very much and a bsazo….