How to Make Homemade Turrón and Learn about Its Fascinating History

When we think of Christmas, some flavours automatically evoke nostalgia and joy. Among them, Turrón has a special place on our tables and hearts. But what is behind this traditional sweet that unites generations?

Beyond being a typical holiday delicacy, Turrón has a fascinating history that goes back to Ancient Greece, crosses the Arab world, and is consolidated in the Mediterranean lands as an expression of culture and tradition.

In this article, in addition to sharing an easy and traditional Turrón de Alicante (Hard almond Turrón) recipe, we will explore how this sweet has travelled through the centuries, adapting, evolving and conquering palates in every corner of the world.

Prepare for a delicious journey that mixes history, flavour and Christmas magic.

The fascinating history of Turrón

Turrón, that emblematic sweet that accompanies us every Christmas, has a history as rich as its flavour. Its origins take us back to Ancient Greece, where Olympic athletes consumed a mixture of honey and crushed almonds to gain energy, a precursor of the Turrón de Jijona we know today. Later, the Romans adopted it as “cupedia”, according to the writings of Titus Livius and the poet Martial, and even gave its name to the street vendors of Italy: “cupetari”.

But history does not stop there. The Arabs, masters of confectionery, also have an important place in the creation of this sweet. In the 11th century, the medical treatise De medicinis et cibis semplicibus mentions a sweet called “turun”, suggesting that the Muslims brought this delicacy to the Iberian Peninsula during their occupation.

Spanish Turrón has its cradle in the province of Alicante, where it was already famous in the 15th century. The first known recipe appears between 1475 and 1525 in the “Manual de Mujeres”. During the sixteenth and seventeenth centuries, Turrón was a Christmas luxury reserved for the elites, so much so that Felipe II limited its consumption to control expenses.

A town in the province of Alicante, Jijona, became the nerve centre of Turrón, especially after the confectioners' guilds of Valencia tried to regulate its production in Alicante.

With the arrival of sugar from America in the 18th century, new varieties emerged, expanding the range of this traditional sweet.

Today, Spain leads the world production of Turrón, exporting tons to countries on all continents. Jijona and Alicante are still epicentres of this tradition, while localities such as Casinos in Valencia keep the artisanal production alive. The Turrón, more than a sweet, is a bridge between cultures and eras, capable of turning any bite into a journey through history.

Hard Almond Turrón or Turrón de Alicante Recipe

Following the tradition that has travelled from Ancient Greece to our tables, here is a classic recipe for you to enjoy authentic Turron de Alicante or Hard Almond Turrón at home.

Ingredients

• 225 g / 1/2 lb / 7,9 oz of raw peeled almonds
• 110 g / 1/4 lb / 3,8 oz honey
• 110 g sugar / 1/4 lb / 3,8 oz
• 1 egg white 35 g / 0,07 lb / 1,2 oz
• Rice paper to cover

• A rectangular mould (a silicone or metal mould covered with baking paper).

Method

• Prepare the almonds: Toast the almonds in the oven at 180°C / 453 K for about 10 minutes or until golden brown. It is important not to burn them so as not to alter the flavour of the Turrón. Let them cool.

• Cook the honey and sugar: In a saucepan over low heat, place the honey and let it melt and caramelize a little for about 5-10 minutes. Then add the sugar and continue to stir gently until well integrated. The mixture should reach a soft ballpoint (about 120°C / 393 K), but you can do this without a thermometer by checking that the mixture thickens and becomes sticky.

• Incorporate the egg white: Whisk the egg white until snow point. Then, lower the heat and gradually add it to the honey and sugar mixture, stirring constantly. The egg white will add a creamier texture and help bind the ingredients together. You will see how the mixture becomes clear and homogeneous.
• Add the almonds: Add the cooled almonds to the mixture, stirring well so that they are covered by the honey and sugar caramel. It is important to mix well so that each almond is enveloped in the mixture.

• Place in the mould: Line the mould with rice paper or baking paper. Pour the mixture into the mould and press well with a spatula to make it uniform and without empty spaces.
• Place a sheet of rice paper on top (optional) and let the Turrón rest in a cool place for at least 3-4 hours, or until completely hard. You can also leave it overnight for a better result.

• Unmold and serve: Once cool and hard, unmold and cut into pieces to taste.

Tips

• Quality Marcona almonds are the best for this turrón, providing a unique flavour and texture.
• To peel the almonds easily, blanch them before for 30 seconds.
• Rice paper (Oblea): This is optional, but it helps the Turrón not to stick and gives a more traditional look. Follow this link to find it.
• Storage: Store it in a dry and cool place for a maximum of a week, in an airtight container to retain its crunchy texture.
• If you want a harder Turrón texture, make a slightly harder caramel by increasing the caramelization time.

Here I also leave you a series of links to enjoy other Christmas recipes that will surely inspire you for your Christmas celebrations.

• 10 Ideas for cooking this Christmas with Spanish taste, part 1
• 10 Ideas for cooking this Christmas with Spanish taste, part 2

Whether you prepare it at home with this recipe or enjoy it at a family dinner table, remember that every bite carries with it centuries of tradition.

Happy holidays and never miss Turrón on your table!