banner

Preparation info

  • Makes

    12

    Pieces
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

I CAN’T IMAGINE CHRISTMAS WITHOUT NOUGAT. IT WOULD BE LIKE WAKING UP ON DECEMBER 25 AND STARING AT A COLD, EMPTY LIVING ROOM. WHEN I WAS A KID, DAD WOULD GO TO GREAT TROUBLE TO OBTAIN SPANISH NOUGAT. HE KNEW A SPANISH MAN WHO WOULD IMPORT A CONTAINER LOAD FROM SPAIN FOR ALL THE SPANISH EXPATRIATES IN MELBOURNE. DAD WOULD LOAD UP HIS BOOT AND DELIVER IT TO FRIENDS AND FAMILY IN NEARBY GEELONG. SWEET, SOFT, FLAVOURED WITH HONEY AND FULL OF TOASTED ALMONDS, NOUGAT IS SURPRISINGLY EASY TO MAKE WITH THE HELP OF AN INEXPENSIVE KITCHEN THERMOMETER — BUT SURPRISINGLY, MOST SPANIARDS DON’T. WHEN I GO BACK TO SEE MY FAMILY IN CÓRDOBA AT CHRISTMAS I VISIT MY FAVOURITE PASTRY SHOP NEAR THE ROMAN RUINS AND BUY AN ARMFUL AND GIVE THEM TO MY FAMILY. I SIT DOWN WITH MY AUNTIES AND SLOWLY EAT EACH DELICIOUS MORSEL AS I HEAR HOW WELL THE COUSINS ARE DOING IN THEIR BUSINESSES AND HOW THE NIECES AND NEPHEWS ARE DOING AT SCHOOL.