Turron de Jijona with Marcona almonds (200g packet)
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A sumptuously soft turron made from 70% almonds. A true speciality eagerly awaiting to be discovered!
- Coloma Garcia Artesanos
- A smooth and soft turron, made of 70% almonds and 18% honey. The Jijona turron, or soft turron, is made from the Turron of Alicante. It is then crushed in a granite millstone and almonds are added to reach 70%. The soft turron is light brown, while the hard turron is white.
- Turron is a very popular confection in Spain during the Christmas season. Indeed, this sweet is often shared with the family to finish the Christmas meal. The turron in Spain is the equivalent of chocolate in France, which is offered to acquaintances or friends during this period.
- Turron or Spanish nougat
- Origins of turron
- Different names for one and the same product: the turron. The turron in Spanish, sees its origins appearing at the time of the Moslem conquest of Spain in the VIIIth century. The Muslims imported sweet pasta and the culinary techniques associated with this pasta into Spanish cuisine, to which almonds and hazelnuts were added. The turron is then made from orange blossom honey and almonds. During the Spanish colonization, cane sugar was introduced in Spain. It is then added in the preparation of the turron because it is less expensive than honey and easier to work. Today the recipe of the turron has not changed (even if there are several variants) and the technique either except for the method of the Boixet which is now mechanical. This method, the Boixet (emulsion in the cauldron with a pestle) is the key step of this touron de Jijona. The paste is emulsified with a mechanical pestle, which will give it all that creaminess. The touron is often considered as a kind of nougat.
- Recipe for Jijona turron
- Ingredients
- 300g of peeled almonds
- 75g of sugar
- 100g of honey
- Lightly toast the blanched almonds in the oven. Blend the almonds until you obtain a thick puree. Cook the sugar and honey in a saucepan over low heat, stirring well for a few minutes. Remove the pan when it starts to boil. Add the almond puree to the pan and mix well. Place parchment paper in the bottom of a baking pan and pour the batter into it. Let the mixture cool in the fridge before unmolding. Enjoy!