When does nougat expire?

When does nougat expire?

It happens to many of us that we buy nougat for Christmas and when the holidays are over, we haven't finished it all and we wonder when will the nougat expire? The good news is that nougat doesn't actually have an expiry date, so the answer could be never.

However, this does not mean that nougat does not lose its properties over time. Nougat has a best-before date indicated on the label, which must be respected in order to enjoy the flavour and aromas of the nougat in all its splendour.

How to preserve nougat once it has been opened?

The natural oil present in the almonds used to make turrón de jijona and turrón de Alicante means that it is normally kept in good condition.

If we keep the turrón in a cool, dry and odour-free place, it can be kept in good condition for up to 1 year. It should be remembered that turrón is mainly toasted almonds, honey and sugar.

Jijona nougat is the nougat that keeps best once opened, although care should be taken not to leave it near a heat source, as this would cause it to sweat almond oil excessively.

Reusing nougat as an ingredient in recipes

It is best to use leftover nougat as an ingredient in other recipes. Nougat is a perfect ingredient for making an infinite number of dishes, to which it adds its delicious almond and honey flavour: try using it in your homemade ice creams, flans, custards, cakes or tarts and you will be positively surprised by the result.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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