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.

 

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

 

Preparation
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 320 to 350 degrees) 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 1x2 inches.
Wrap and seal each piece in wax paper and the Cubbarda will keep over a fortnight if properly stored in an airtight container

Variation: Almond Nougat (“Minnulata”)
Grease with abundant oil a shallow pan or a piece of marble counter to pour the cooked confection.
Combine 1 ½ lb. of honey, 1 ½ lb. of sugar in a 3 quart pot. Cook over a medium flame between 5 to 10 minutes until sugar stars to caramelize (at 320 to 350 degrees). 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 1x2 inches.
Wrap and seal each piece in wax paper and the Minnulata will keep over a fortnight if properly stored in an airtight container.