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Turron de Jijona (Jijona Nougat)
Turron de Jijona (Jijona Nougat) is a traditional Spanish recipe for a classic almond, hazelnut and honey nougat with egg whites that's traditionally served at Christmas time. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Jijona Nougat (Turron de Jijona).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8
Rating: 
Tags : Vegetarian RecipesSpain Recipes
Turron de Jijona (Jijona Nougat) a Classic Spanish recipe for an almond, hazelnut and honey nougat with egg whites that's traditionally served at Christmas time.
Ingredients:
300g almonds (Marcona almonds are best)
300g hazelnuts
450g sugar
450ml honey
5 egg whites
Method:
Blanch the hazelnuts and almonds then arrange in a single layer on a baking tray. Place in an oven pre-heated to 180°C and toast for about 5 minutes, or until golden (ensure that they do not burn, or they will be bitter). Allow to cool then place in a grinder and chop finely.
Combine the honey and sugar in a saucepan. Heat gently until the sugar has dissolved then take off the heat and allow to cool slightly before stirring in the chopped nuts.
Place over low heat and cook gently until the mixture is liquid. Beat the egg whites in a bowl then slowly work into the honey and nut mixture, stirring until the mixture thickens to a dough-like consistency. The egg whites give a softer nougat than normal (if you like your nougat extra soft, include an additional egg white).
Line a square dish with greaseproof (waxed) paper and pour in the nougat. Allow to cool then cut into fingers. Remove from the pan and store in an air-tight tin.
These make an excellent treat and a wonderful gift for Christmas.
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