Best Spanish Nougat Types
Jijona, or Turrón de Jijona, is a type of nougat produced in the town and municipality of Jijona, in the Valencian Community on the eastern coast of Spain. This confectionary is made by cooking sugar and honey and mixing them with almonds and egg whites.
This simple, yet flavorful candy has a special place in Spanish cuisine due to its complex, characteristic and unique flavor. Even though it contains only four humble ingredients, it is characterized by the complex aroma that contains hints of herbs such as rosemary and thyme, and spices such as ginger and cardamom.
Turrón de Alicante is a dry, firm nougat, covered with a smooth wafer produced in the municipality of Jijona in Alicante province using raw ingredients coming from Alicante, Castellón and Valencia. It is of Arabic origin and traditionally made with peeled and toasted almonds, honey, egg whites and sugar.
The key to preparing an authentic Alicante turrón is in the selection of raw materials and the correct manner of mixing the ingredients and choosing the right moment, 'el punto de la bola', when the mixture is ready to be rolled into a ball to become this extraordinary nougat.
Turrón de Agramunt is the nougat made in the municipality of Agramunt in the Catalan district of Urgell in the Province of Lérida. It is produced using honey, peeled and roasted almonds or hazelnuts, sugar, egg whites and covered in wafers.
It has a firm and crunchy texture, yet melts in the mouth. In order to prepare this sweet nougat, the old nougat-makers used to roast the hazelnuts before mixing them with the honey and stirred the mixture until it became homogeneous. Today, it is still a hand-made delicacy prepared following the traditional recipe.
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