Qubbajt (Maltese almond and honey nougat)
Crunchy, golden almond and honey nougat cut in bars, the traditional sweet of Maltese village feasts.
- Time40 min
- LevelMedium
- Costabout £0.14 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line a 20 cm square tin with baking paper and lightly grease the paper with sunflower oil. Toast the almonds in the oven at 180°C (160°C fan) for 8 minutes until golden, then keep them warm.
8 min - 2
Put the sugar, honey, water and lemon juice in a heavy pan. Heat gently, stirring, until the sugar dissolves, then stop stirring.
- 3
Boil for 10 to 12 minutes until the syrup turns deep amber and reaches 150 C on a sugar thermometer. Brush down the sides with a wet pastry brush if crystals form.
11 min - 4
Take off the heat at once and stir in the warm almonds, working quickly.
- 5
Pour into the tin and press flat with an oiled spatula, about 1.5 cm thick.
- 6
Leave for 5 minutes, then mark into bars with an oiled knife. Once fully cold and hard, snap or cut along the lines. Store in an airtight tin between sheets of baking paper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.