Description
Turrón de Jijona is a classic sweet treat in Spain over the Holiday season. This includes two methods: the traditional method, as made by Mar's grandmother and an alternative method Mar suggests for quicker drying.
Ingredients
- 1 kg Ground almonds (1000g)
- 2 cups Sugar (400g)
- 3 Eggs (whole)
- 3 Egg yolks
- 2 tbsp grated Lemon
- Cinnamon (there is not a specific quantity, this depends on your taste and preferences)
- 1 cup Water* (236mL)
Instructions
ROAST AND GRIND ALMONDS
- Preheat the oven to 325.
- Line a half-sheet baking pan with parchment paper. Scatter the almonds one layer deep on paper.
- Roast for 10 minutes.
- Turn off the oven, open the oven door, and let it cool slowly.
- Once fully cooled, begin grinding in the food processor.
- After the food processor has reduced the almonds to a fine gravel texture, transfer batch by batch to a coffee grinder. The almonds should turn into a thick paste.
TRADITIONAL METHOD
- Mix everything in a bowl with a wooden spoon.
- Put it in a flat container. Cover with plastic wrap or parchment paper (it may stick at first) and let it rest for days/weeks until it dries (2-14 days depending on the consistency desired).*
- Once it is a little bit firm you can divide it into big portions to distribute.
- Use a spoon to scoop when softer or cut into bars once its harder.
ALTERNATIVE COOK METHOD (decreases overall recipe time)
- If cooking, mix and cook the sugar in the water once it is boiling.
- Keep moving this mixture until you can check that the sugar dissolves.
- Add the ground almond and mix everything.
- And, finally, when the mixture is cold enough to not cook the eggs, incorporate them in and mix again.
- Mix well and distribute it in containers to let dry/harden.
Notes
- Make sure to listen to Mar's episode, Christmas in Alicante, while you make this recipe!
- This makes a HUGE amount of nougat. If this is your first attempt, I'd suggest making 1/3 of the recipe. This is a natural division of the recipe, as it allows you to use one egg and one egg yolk.
- *1 cup of water is traditional, but you may use less in order to speed up the hardening process and reduce the resting time.
- *Traditionally, the nougat is NOT refrigerated. But you may choose to refrigerate during the resting time if that is your preference as the recipe does contain raw eggs.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Christmas, Dessert
- Cuisine: Spanish
Nutrition
- Calories: 158
- Sugar: 9
- Sodium: 5
- Fat: 11
- Saturated Fat: 1
- Carbohydrates: 13
- Fiber: 2
- Protein: 5
- Cholesterol: 22