Antonio Seguí’s recipe in Nadime Haim’s 1988 “The Artist’s Palate”
1 pound butter (200g); 1 pound superfine sugar (1
cup castor sugar); 1 pound breadcrumbs (2 cups fresh); 1 pound
currants (1 cup); 1 pound roasted almonds (1/2 cup flaked almonds);
1/2 pound pine nuts (here I replaced the pine nuts with 1 cup chopped
crystallised pineapple); zest of 10 lemons (I found 2 big lemons to be
sufficient, the flavour was lovely);
1/2 pound lump sugar (1/4 cup sugar); generous amount cinnamon
(according to taste) (1 tspn)
Blend the butter and superfine sugar in a heavy pot over low
heat until they form a thick paste.
In a bowl mix the remaining ingredients. Add in the butter and
sugar paste and stir constantly with a wooden spoon until the nougat becomes
smooth and creamy and takes on a golden colour.
Cook over low heat another 10 to 15 minutes. Cool before
serving.
I cut the nougat into quite small pieces as it was delicious, but very rich!
