Turron de Jijona (Spanish soft nougat)
Turron is a classic sweet treat in Spain over the Holiday season. There are various versions, but this is one of the most common and both easy and delicious.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 16 approx or many more, depending on serving size - 2 bars
- 2/3 cup honey 200g
- 1/2 cup confectioners sugar 8tbsp icing sugar
- 1/2 tsp cinnamon
- 1/2 lemon zest (approx 1/2 lemon or a little less)
- 1 egg white
- 3 cups ground almonds/almond flour 300g (ground at home if you can if not bought)
Line 2 6x4in dishes with cling wrap/film.
Warm the honey over a medium-low heat in a skillet/frying pan. Whisk in the confectioners sugar and keep stirring until it is blended in. Continue to warm a couple minutes then add the cinnamon and lemon zest.
Mix the cinnamon and lemon in well then remove the pan from the heat and add the egg white. Whisk it in quickly to ensure it is well mixed. Don't worry that it initially get white streaks, but do mix it well or you will get chunks of egg white in there even after mixing which you don't really want.
Return to the heat, warm a minute then stir in the almonds. Mix through well then divide evenly between the two lined dishes. Press the mixture down well, getting it into the corners and flattening the top. Cover the top then weigh it down. Leave to chill and compress overnight in the fridge before removing by lifting up by the cling wrap/film. Cut into chunks to serve. Best kept refrigerated but it will keep well.
Calories: 177kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Sodium: 3mg | Potassium: 10mg | Fiber: 2g | Sugar: 16g | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.8mg