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Turrón (Spanish Nougat)

Turron

Turrón (Spanish), also known as Torrone (English) is a nougat confectionary customarily eaten as a Christmas sweet  in Spain.  

Turrón is typically made of honey, sugar, and egg whites, with toasted almonds or other nuts. It is usually shaped into either a rectangular tablet or a round cake. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts - peeled and roasted (the quality of the product is determined by the quantity of almond in the mix). The mix is then cooked a little longer and finally removed from the heat and cut into slices. Once cooked it becomes breakable when it is cooled.

Jijona and Alicante turrón are the most well known types of turrón, named after the location where they were created:

  •  Hard (the Alicante variety): A compact block of whole almonds in a brittle mass of eggs, honey and sugar; 60% almonds
  • Soft (the Jijona variety): Similar but the almonds are reduced to a paste. The addition of oil makes the matrix chewier; 64% almonds

The first mention of Turrón in Spain is in a 1541 play by Lope de Rueda called "Los lacayos" (The Thieving Footmen.) The earliest recipe was discovered in "Manual de Mujeres" (Manual for Women) written in the 1500s.

Our Turron arrives from the town of Jijona from a company called Jose Garrigos, which was established in 1890 and is a master in the art of turron, producing Spain’s best Turron.