Turron Jijona (Spanish-Style Nougat Candy)
6 Reviews- Prep: 30 min
- Cook: 5 min
- Ready In: 3 day 35 min
“A Spanish-style nougat made out of almonds. Very hard to find.” - by Drew
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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.
- Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.
Nutrition
Amount Per Serving (12 total)
- Calories
- 178 cal
- 9%
- Fat
- 7.9 g
- 12%
- Carbs
- 26.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"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" bu..." See moret after heating it, it firmed up and was ok."
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