turron-jijona-spanish-style-nougat-candy

Turron Jijona (Spanish-Style Nougat Candy)

6 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    3 d 35 m
Drew
Recipe by  Drew

“A Spanish-style nougat made out of almonds. Very hard to find.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
  2. Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
  3. Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.

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Reviews (6)

Rate This Recipe
qbtiger
13

qbtiger

I hoping this would be more like what we found in Spain but it was nothing like it. Also, It never dried out and after 2 days, I had to heat it up. I thought "YUCK, I should just throw it all out" but after heating it, it firmed up and was ok.

Drew
13

Drew

All Nougat has uncooked eggs in it. I ate a lot of it and never got sick. All in all it is a very good recipe that you definately try.

leftyk
9

leftyk

this sounds very good but i'm concerned with having uncooked eggs and it setting out for 3 days. any suggestions on that?

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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