Giuggiulena – Sicilian sesame nougat

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