Alicante · Spain
Turrón de Alicante
A hard almond-and-honey nougat studded with whole toasted almonds and bound with egg white, produced for centuries around Jijona and Alicante in the Valencian Community, with references dating to the 16th century. Its Arab-influenced technique of cooking honey with nuts made it a luxury Christmas sweet.
Approximate, per 1 bar portion (~40g). Values vary by recipe and portion.
Where it comes from
A hard almond-and-honey nougat studded with whole toasted almonds and bound with egg white, produced for centuries around Jijona and Alicante in the Valencian Community, with references dating to the 16th century. Its Arab-influenced technique of cooking honey with nuts made it a luxury Christmas sweet. Both the hard Alicante and soft Jijona styles carry a Protected Geographical Indication.
Where to eat Turrón de Alicante
0 restaurants worldwide serve it.
The variants
Turrón de Jijona (blando)
Soft version where the almonds are ground into a smooth, oily paste.
Turrón de Alicante (duro)
Hard slab with whole almonds set in brittle nougat.
Turrón de yema tostada
Modern style flavoured like candied egg yolk with a torched top.
Cook it yourself
- Turrón de Alicante
Turrón de Alicante is the hard, brittle nougat of a Spanish Christmas: toasted almonds suspended in cooked honey and set firm with whipped egg white. It takes patience at the stove, as the honey must cook long and slow to reach the right snap.