The ‘turrón de Alicante’ – also known as ‘turrón duro’ – is a hard nougat made of honey, sugar, egg white and almonds, which is then sandwiched between wafer paper sheets.
We already told you everything about turrón in this post, but just in case you need a little refresh, turrón is a nougat-like confection made of sugar, honey, egg white and nuts. It has existed –in his various forms and shapes– all around the Mediterranean for centuries and it is nowadays the most popular Xmas sweet in Spain.
Of the two main varieties –hard or ‘Alicante’ and soft or ‘Jijona’– today we will be focusing on the former. Made of the exact same ingredients as the turrón de Jijona – recipe here – the turrón the Alicante (can you guess where it comes from?) should be hard and ‘crackable’ as opposed to soft and chewy. To achieve that hardness, the use of the egg white will become fundamental.
Give this ‘turrón de Alicante’ a go. And whilst you do, remember that you are making pretty much the same confectionary recipe that the Romans, Phoenicians and Arabs made for their families many centuries ago all around the Mediterranean.