How to make Turrón de Jijona / turrón blando - Spanish nougat
Spain has a very rich turrón tradition, we can trace it back to the Moorish conquest of the early middle ages. Turrón is translated as nougat but I do not find that this is the correct name for it as turrón comes in many different types and flavours, some are more like marzipan others are chocolates with almonds, we still call all of them turrón.
The most important distinction between types of turrón is whether it is hard, or soft. The harder variety is known as turrón duro or Turrón de Alicante, whereas the softer kind is known as turrón blando or turrón de Jijona, in reference to the two towns in which each kind is produced most.
Usually the main ingredient of turrón is almonds.
Today I’ll share my recipe for turrón de Jijona, the soft nougat.
You can find many recipes where they use egg whites and cook the honey with the sugar but today I am making the easiest version of turron de Jijona.
We will just need sugar, almonds and honey, if you want you can add lemon or orange zest or cinnamon.
Turron de Jijona o blando
200 grs. (powdered) sugar
50 grs. honey
300 grs Almonds toasted
Lemon zest
Instructions
Toast the peeled almonds in the oven for 20 minutes at 180 ℃ (or by toasted & peeled almonds)
Put the sugar and optional the lemon zest in the foodprocessor to make powdered sugar (or use powdered sugar)
Add the almonds + honey and blend everything together so it becomes almost like a paste.
Pour everything in a mold that is covered with 2 pieces of parchment paper (one below and one to cover)
Put something heavy on it, a pack of milk will do.
Refrigerate it for 24 hours. Serve the turrón on room temperature. You can store it in a airtight container and it will stay well for a long time, but I am sure you will have eaten it all ;)
Foodprocesor- blender - thermomix
Make sure you use a blender that can handle blending almonds, this is a heavy mixture so be sure to use a good one. Small ones usually get overheated. I am using my thermomix
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