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30858 Paretón, Totana
Murcia, Spain
Turrón is an indispensable part of Spanish households around the holidays. The sweet treat is very reminiscent of nougat and is available all year round in Spain, but is especially popular around Christmas.
Origin
Turrón is made from honey and almonds (supplemented by many variations) and is mainly produced in Spain in the province of Alicante. Documents from the sixteenth century show that residents of Alicante received their salaries partly in cash and partly in turrón. The delicacy was introduced to Spain from the fifteenth century by the Moors.
Today, Jijona, a town in Alicante, is the place to taste and buy turrón. You will even find a Turrón museum here.
Two types of turrón
There are two types: the hard and the soft variant. The difference between the two is in the almonds, one of the basic ingredients. In the hard variety (turrón duro, the Spanish way) the almonds remain whole, while in the soft variety (turrón blando) they are made into a jelly. In addition to the classic varieties, which consist exclusively of almonds, honey and egg whites, there are also modern varieties on the market, with ingredients such as chocolate, hazelnuts, coconut, sugar and marzipan.
In Spain, turrón can be bought in every supermarket and there are even shops that only focus on this delicacy. If you want to buy it in the Netherlands, it is a lot more difficult. Choose nougat as an alternative or – in case you're a true kitchen prince(ss) – try making turrón yourself.
Make your own (hard) turrón:
Ingredients:
400 grams roasted almonds or 400 grams ground almonds
200 grams of honey
300 grams of sugar
1 tsp cinnamon powder
dash of lemon juice
5 proteins.
You will also need:
blender
pan
wooden spatula
greased cake tin
Preparation method
Put the finely ground almonds in the pan with the honey and sugar. Add a few drops of lemon juice and some cinnamon powder. Heat the contents of the pan over a low heat. Stir well with a spatula for a few minutes. Mix the stiffly beaten egg whites well into the almond mixture. Keep stirring until an even, somewhat compact almond paste is created. Remove the pan from the heat when the almond paste has turned a nice brown color and is starting to caramelize. Spoon the contents of the pan into the cake tin. Let the almond paste cool completely and then cut the slice into smaller pieces.
(source: España Magazine)
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