3 tbsp Mutti Double Concentrated Tomato Paste
1 Juice from lemon
85 g hazelnuts
75 g almonds
75 g walnuts
60 g pine nuts
60 g pistachios
2 tbsp of white sesame seeds
355 g sugar


  • Toast all the nuts in the oven
  • Meanwhile, in a pan, cook sugar together with lemon juice and a few tablespoons of water for 20 minutes, to obtain a white caramelized sugar
  • Coarsely chop half the toasted nuts, and mix all the nuts with the sugar and Mutti Double Concentrated Tomato Paste
  • Quickly pour the crunchy nougat on a sheet of baking paper and roll out with rolling pin
  • Allow to cool and serve with ice cream

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