Making Sicilian Sesame nougat

[andywendy]

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Ingredients:

200 gr caster sugar
300 gr honey
500 gr sesame seeds
100 gr almonds with the skin on
1 orange rind
1 lemon

Place the sugar and honey in a pot on a low fire. My aunt Ninetta uses more sugar than I do in her recipe. Add the sesame seeds and keep stirring. Let the sugar dissolve until the mixture will look like a golden syrup. Do not let it burn as soon as the sugar lumps disappear turn off the heat).
After 15 minutes add the almonds and mix well. After 40 minutes great some orange rind in the mixture.

Pour on a flat surface, ideally marble, but if you do not have it use a sheet of parchment paper and place it on a wooden board.
To spread the qubbayta you can use a greased spatula or position another sheet of parchment paper on top and use a rolling pin. My aunt prefers to do it directly on a wooden surface which she wets with water beforehand. Tradition calls for half a lemon to use as a tool in your hands to flatten the surface without burning your hands. This also gives extra flavor to the nougat and makes the surface shiner.
The final result should be a nougat, between 5 mm and 1 cm maximum thick, cut into diamond shaped little portions. Try to cut the pieces while the nougat is still warm.
My aunt has put my uncle Peppino in charge of this part, as she thinks his carpenter’s experience chiseling wood makes him the right person to get perfect diamond shaped ghiugghiulena.
взято тут и такого еще много