Pastry Technique Provenance Verified · Examination Grade

Turron and Spanish Confectionery

Overview

Turrón — the almond-honey confection of Spain — exists in two distinct textures defined by the cooking temperature of the honey-sugar base: turrón de Alicante (duro/hard) requires cooking to a higher temperature (producing a harder sugar crystal); turrón de Jijona (blando/soft) is made by grinding the hard turrón into a paste. The almond and honey combination and the two temperature-defined textures are the entire technical range.

Key Principles

- **The honey:** Artisanal, dark honey — the honey's flavour is the primary taste after the almonds. Commercial processed honey produces a flat, sweet turrón. - **Hard turrón:** Sugar + honey + egg white cooked to hard ball stage (120–125°C), then blanched almonds folded in. Poured onto a wafer sheet. - **Soft turrón (jijona):** Hard turrón ground in a pestle (or food processor) until the almonds release their oil and the mixture becomes a smooth, slightly greasy paste.

Source

Spain: The Cookbook

Food Safety / HACCP — Turron and Spanish Confectionery

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