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| Turrón de Jijona |
There is no more typical Christmas sweet in Spain than turrón. The recipe for turrón should never contain less than 10% of honey or 64% of almonds. There are two traditional basic types of turrón. Soft Jijona or turrón blando, which is so smooth it has the consistency of peanut butter and hard Alicante or turrón duro, which is like a thick almond nougat candy, similar to peanut brittle.
- 400 grams of honey (azahar - orange blossom honey is traditional)
- 200 grams of sugar
- 1 egg white
- 700 grams of almonds, peeled and toasted
- the grated rind of half a lemon
Method:
Grind the almonds without letting them become completely pulverized. Pour the honey and the sugar into a saucepan and put it to heat over a low flame, stirring with a wooden spoon until the sugar is dissolved and the mixture thickens. Remove the mixture from the heat.
Beat the egg white and add it to the honey and sugar mixture. Mix well without pausing for 10-15 minutes then place the mixture back on a low heat until the mixture begins to caramelise and take on a deeper colour.
Add the almonds and the grated lemon rind to the mixture. Mix well with a wooden spoon and leave to cool for 5 minutes.
Line moulds with grease proof kitchen paper, pour the mixture into the moulds so that the turrón is around 2 - 3 cm thick. Leave for 3 - 4 hours to set to the right consistency, then turn out and store in Tupperware boxes in a cool, dry place.
Translated from this recipe
