Origin: Valencia, Alicante and Jijona
Turrón, or nougat, is the mass obtained from the marriage of cooked honey, nuts, generally almonds and egg whites. It's origin it's most likely Moorish. Like many other Spanish foods the Moorish gastronomic heritage is precedent in the case of nougat, since we know that honey and almonds were products typically consumed by them.
However there are contending versions. The one that is most backed up by historians says that nougat was created by the Arabs, who were trying to come up with a source of nutrients that would keep in good condition for long periods, easy to transport by armies without risk of intoxication.
The other theory claims that nougat (turrón in Spanish) was created by a cook in Barcelona whose surname was Turró, who elaborated the candy with raw materials that were abundant in the region, looking for an indispensable source in times of shortage and famine.
However this hypothesis doesn't have many supporters. Fernando Galiana from Jijona, who has dedicated many years to these studies claims that the Spanish word "turrón" derives from torrat, a term that means a mix of honey and dried fruits and nuts cooked directly on the fire to give the mass consistency.
We have historical reference of turrón de Jijona -Jijona nougat- dating back to 1531. A Jijona chronicler claims that there was already knowledge of nougat before the 14th century. We also know from Phillip II's cook that every house in Jijona smelled of honey, since it was elaborated by most families.
There are less references available for turrón de Alicante - Alicante nougat- as the Agramunt archives were destroyed during the Napoleonic wars, so it becomes difficult to document nougat's history in this region before the 18th century, however by that time it was already a tradition, and historians believe that the origin might be as old as Jijona's.
Nougat has evolved with time and now many more ingredients are added, such as chocolate, coconut, candied fruit, coffee and liqueurs. However only the mix of honey and almonds is the essence of the original nougat.
Spain has a very rich turrón tradition. If you decide to travel to Alicante, we recommend a Spanish cooking course to learn how to make the best Spanish nougat!
Both, turrón de Jijona and turrón de Alicante have denominations of origin, the main difference between them is that while Jijona's is soft, the nougat from Alicante is hard. Below the recipe for both.
Turrón de Jijona | Jijona Soft Nougat
Ingredients (for 1 tablet of 500 grams or 2 of 250):
- 300 grams of ground almonds
- powdered cinnamon
- 100 grams of sugar
- 200 grams of honey
- 1 egg whites
- lemon zest
Preparation:
- Grinding almonds to make a paste is a hard task, we recommend you purchase them already ground. You can use a mixer, but toast the almonds in the oven before and do it little by little and with short time in the mixer, otherwise they will get oily
- Whisk the egg white
- In a frying pan put the honey and sugar. Put on the fire at medium heat and stir with a wooden spoon until the ingredients have formed into an hom*ogeneous and thick mix
- Remove the pan from the fire and add the egg white and stir. There will be lumps at first. Stir until the lumps have disappeared and the mix will have turned into a lighter color. This will take approximately 10 minutes.
- Add the lemon zest and cinnamon. Stir and add the ground almonds. Stir well until the ingredients are well mixed
- Pour the mix in a container covered with parchment paper.
- The mass must be well pressed. One way to do this is to use two containers of the same size. One for the nougat and another to use as weigh to put on top of the turrón
Turrón de Alicante | Alicante Hard Nougat
Ingredients:
- 350 grams of honey
- 200 grams of sugar
- 2 egg whites
- 650 grams of toasted almonds
- 3 tbs of water
- 4 drops of aniseed
- 1 pack of wafers
Preparation:
- Whisk the egg whites until they form peaks
- In a saucepan make consistent a syrup with the water and sugar
- In another saucepan heat the honey, once its liquefied add to the syrup
- Mix well with a wooden spoon or spatula. Remove the syrup pan from the fire and add the honey. Mix well and put on the fire again until it turns into a caramel like substance
- Add the cut up almonds, the aniseed drops and the egg whites
- Mix with the spatula or wooden spoon until all ingredients are well mixed
- Line the molds with parchment paper and wafers. Pour the mix in them.
- Smooth the mix with a spatula
- Put a wooden board on top of the mold with a weigh, keep like this for a few days.
FAQs
The traditional recipe for turrón de Jijona is quite simple, consisting of just two main ingredients: almonds and honey. However, the process of making turrón is complex and requires great skill and precision. The almonds must be roasted to perfection, then ground and blended with honey to form a smooth paste.
How to eat turrón de Alicante? ›
Flavored with honey and marcona almonds, this sweet, crunchy nougat is traditionally broken with a mallet and enjoyed during Christmas.
How long does turrón de Jijona last? ›
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.
What is the difference between Italian and Spanish turrón? ›
Torrone is a traditional winter and Christmas confection in Italy and many varieties exist. It differ from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions from Cremona, Lombardy, range widely in texture (morbido ( lit. 'soft') and chewy, to duro ( lit.
What is the difference between turrón and halva? ›
According to various sources, the Spanish turron, dated back to the early Middle Ages, must be inspired by the traditional delight - halva of the Moors. While both sweets contain honey, egg whites, and nuts, halva is made with semolina and often includes dried fruits, resulting in a crumblier texture.
What's the difference between nougat and turrón? ›
How does a nougat differ from a turrón? The main difference between nougat and turron is that nougat is of French origin, usually has honey instead of sugar, and does not have the seal of approval of the regulatory council of turron.
Is turrón healthy? ›
As sweets go, turrón is very healthy. The high almond content means that it is rich in protein, calcium and iron and almonds contain no cholesterol at all. Try it partnered with a sweet, rich sherry for a true taste of Christmas, Spanish style!
What is the most popular turrón in Spain? ›
One of the most delicious and popular turron brands in Spain is Almendro turron. Their turrones are made with the finest ingredients and traditional techniques, and they offer a wide variety of flavors and textures to suit every taste.
What does turrón mean in English? ›
Turrón is arguably the most Spanish of all the Spanish Christmas treats. Closely translated to nougat in English, it's a confection made of honey and almonds, and usually egg whites as emulsifiers. It is shaped into a rectangular tablet, or also a round cake in the case of the hard type.
Should I keep turrón in the fridge? ›
Keep it fresh !
Once opened, store in a cool, dry, dark and odour-free place, either in its original packaging or wrapped in foil or film and then in an airtight container. It is a common mistake to keep nougat in the fridge, which only spoils its organoleptic properties as well as its aroma and texture.
Store in a cool, dry place, away from light and moisture. Once opened, keep in the refrigerator because it begins to lose its organoleptic qualities; the nougat Jijona will be a little drier.
What country did turrón originate from? ›
For at least a thousand years, pastry chefs in the south of Spain have been making turrón, the famous sweet made from just three ingredients: honey, nuts (usually Marcona almonds), and egg whites.
What is turrón Jijona in English? ›
Jijona nougat is a sweet made with ground almonds, honey and egg white, which makes it softer than other nougats. For this reason it is also known as soft nougat. Jijona nougat is named after the town in Alicante where its production began, although today it is produced in many other Spanish regions.
What is the difference between turrón Jijona and Alicante? ›
The Jijona variety is soft, as the nougat is blended with finely ground almonds, while the Alicante variety is hardened by the texture of chopped almonds, layers of wafer, and a nougat reinforced with egg white.
Is turrón hard or soft? ›
Turron is a traditional Spanish desset made with almonds, honey, sugar, and egg whites. It is similar to nougat, but typically firmer and more brittle. Turron comes in various types, such as hard and crunchy or soft and chewy, and can be flavored with other ingredients such as chocolate, fruits, and spices.
What does turrón contain? ›
For at least a thousand years, pastry chefs in the south of Spain have been making turrón, the famous sweet made from just three ingredients: honey, nuts (usually Marcona almonds), and egg whites.
What is torrone candy made of? ›
Inside are little rectangular candies, made of a sweet nougat and studded with nuts. The most traditional version is made with almonds, but I have also seen versions with pistachios, and also simply flavored with lemon, vanilla bean or orange.
What is nougat made of? ›
Nougat is a confection made with sugar or honey that's cooked and then whipped with egg whites to aerate it. It often contains almonds or other nuts, candied fruits and chocolate, although it can be left plain. Nougat can be soft and tender like marshmallow but is more often dense and very chewy.
What is turrón ice cream made of? ›
Turrón de Jijona is one of the most traditional Spanish sweets. Here the rich, creamy almond candy is paired with honey, sugar, eggs, milk and cream to make the perfect ice cream for hot days or the final touch for Christmas dinner.
