There is no festival in Sicily where there are no "turrunari." The nougat is in fact widespread throughout the island. The origin of the cake is Arab, as is also the word qubbayt, which has become Sicilian "cubbàita." Originally made with honey, almonds and "Giuggiulena, sesame seeds left by the Arabs in Syracuse. 




Many varieties of nougat for the various ingredients used. At one time it was preparing to Licata the cicirata "with roasted chickpeas and cooked in honey. The best known today are those with almonds and pistachios, traditional Paternò for the patron Santa Barbara, or covered with chocolate, very popular at Piazza Armerina. Then there are the nougat with hazelnuts and peanuts. 

 

For 4 people needed: 

 

1 kg of shelled almonds; 

 

 

1 kg of sugar; 

 

 

1 / 2 lemon (to be used as a spatula to smooth the nougat); 

 

 

olive oil enough. 

 

Soak for a couple of minutes almonds in hot water and then deprive them of the film. 

Pay it in a pan, add sugar and then cook a very low flame, stirring constantly to avoid that sugar will stick to the bottom. 

When it loose and have taken on a golden color, remove the pan from the heat. 

Meanwhile have anointed with oil the marble table. Pour nougat fast and smooth with the help of 

lemon. 

When it cooled, cut into pieces with a knife robust.