Turron Jijona (Spanish-Style Nougat)

    3 days

    A Spanish-style nougat made out of almonds.

    9 people made this

    Serves: 12 

    • 250g orange blossom honey
    • 170g finely ground almonds
    • 2 egg yolks
    • 1 teaspoon ground cinnamon (optional)
    • 1/8 teaspoon lemon zest (optional)
    • 1 egg white, beaten stiff

    Prep:30min  ›  Cook:5min  ›  Extra time:2days23hr25min  ›  Ready in:3days 

    1. Pour the honey into a saucepan and warm over medium-low heat to 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. Pour the mixture onto the parchment and smooth to a 1cm layer. Place a sheet of parchment 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 2.5cm squares to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    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.  -  03 Jan 2010  (Review from Allrecipes US | Canada)


    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.  -  05 Aug 2009  (Review from Allrecipes US | Canada)


    this sounds very good but i'm concerned with having uncooked eggs and it setting out for 3 days. any suggestions on that?  -  19 Jun 2009  (Review from Allrecipes US | Canada)