Turrón - Spanish Christmas sweets

Traditionally, the Spaniards are not much for sweets, not even for desserts. As dessert is often offered fresh seasonal fruit, by contrast, is always good and much healthier than other options with a lot of sugar.

But when Christmas is approaching turn it on, so far as the eye can see are sold turrón, ie Spanish nougat. Last year it was sold as Asociación Española de Fabricantes the Turrones y Mazapanes (Tuma), candy for 279 million euros, corresponding to an output of 32 684 tonnes.

A selection of Spanish turrón and marzipan

There are two main types of classical turrón, the softer Jijona-nougat and the harder Alicante nougat. Genuine Jijona-nougat must contain 64% almonds and Alicante nougat 60% almonds. Over the past decenierna supply has been increased by a large number of variants; chocolate with puffed rice, chocolate with whole almonds or other nuts, with chocolates, flavors of liqueur or brandy, with dried fruit and even sugar free turrón. The Spanish nougat shows significantly more variation than the equivalent we usually find in Swedish chocolate boxes and bags, twist.

Marzipan is another major element in the Spanish Christmas sweets. The use of almonds and honey was introduced to Spain by the Moors in 700's, and they are still important ingredients for sweets, especially in southern Spain. Marzipan consisting largely of sugar and almond.

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All images on the page except the bottom of marzipan, copyright © Turrón 1880, Almendra y Miel SA . The images are used with permission from this classic company, which started turróntillverkning in 1646.

If you are passing Jijona so a visit to Turrón Museum , the only of its kind in the world.

Soft almond nougat (turrón the Jijona)

Ingredients:

• 250 gr of sugar
• 250 g runny honey
• 500 gr almonds
• 4 egg whites

Here's how:

1. Blanch and peel the almonds, toast them in oven. Mal finally them down.
2. Heat the sugar and honey in a saucepan over low heat.
3. Beat egg whites until stiff.
4. Add the beaten egg whites into the sugar and honey mixture on the stove. Stir continuously for about 10 minutes or until it got a nice brown color (caramelized).
5. Remove the mixture from the heat, add the ground almonds and stir well.
6. Spread the mixture into an oblong bread pan lined with parchment paper, after just over 2 hours is turrónen finished.

Marzipan (Mazapán)

Ingredients:

• 300 g ground almonds
• 300 gr icing sugar
• 2 tablespoons water
• 1 egg white

Here's how:

1. Mix almonds, icing sugar and water in a bowl.
2. Stir until all ingredients are thoroughly mixed and made it a lot.
3. Leave the mixture to stand cold for a few hours.
4. Shape the mass into shapes or cookies and place on parchment paper lined sheets.
5. Beat the whites until stiff and brush since the figures with egg white.
6. Bake in 250 degree oven for about 2 minutes or until golden figures.

Spanish marzipan

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