- 3 tbsp Mutti Double Concentrated Tomato Paste
- Juice from 1 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.