Giuggiulena – Sicilian sesame nougat

30 minutes


Sicilian sesame nougat

  • 125g of honey, preferably orange blossom honey
  • 50g of sugar
  • 125g of sesame seeds, toasted
  • 100g of almonds, unskinned and toasted
  • 1 orange, zested


Put the sugar and honey in a heavy-based pan over a low flame and stir until the sugar is dissolved. Add the sesame seeds and almonds and cook until the mixture is golden brown
Add the orange zest and tip out onto a flat surface – marble is the best but you can use a greased parchement paper on the kitchen surface
To spread the ‘giggiulena’ in a regular rectangle you can use a wet knife or you can put another piece of parchment paper on top of the nougat and work with a rolling pin
After few minutes you can cut your nougat with a big knife into pieces. Allow to cool completely and store in an airtight container