Learn how to make a home-style version of the soft almond nougat associated with Jijona. This recipe uses roasted ground almonds, honey, sugar and lemon zest. It is an accessible kitchen adaptation rather than a claim to reproduce a protected artisan production process.
Índice de Contenidos
Ingredients and equipment
For one medium bar: 300 g finely ground Marcona or other sweet almonds, 200 g honey, 100 g sugar, finely grated zest of one lemon and a pinch of cinnamon if desired. Some traditional-style recipes also use pasteurised egg white; this simplified home version omits it. You will need a heavy saucepan, silicone spatula, baking parchment and a rectangular mould.
Step 1: toast the almonds
Warm the ground almonds in a dry non-stick pan over low to medium heat, stirring constantly until fragrant. Do not let them darken or burn: ground nuts heat more quickly than whole nuts. Transfer to a bowl to stop cooking and allow them to cool slightly.
Step 2: cook the honey and sugar
Place the honey and sugar in a heavy saucepan and heat gently, stirring until homogeneous. Continue carefully until the mixture thickens slightly, avoiding scorching. Hot sugar syrup causes severe burns: keep children away, use a stable saucepan and do not touch the mixture directly.
Step 3: add almonds and press
Remove the saucepan from the heat. Stir in the toasted ground almonds and lemon zest until you obtain a firm, uniform paste. Work while manageable, then spoon into a parchment-lined mould. Press firmly, smooth the surface and dust with a little cinnamon if desired.
Step 4: rest, slice and store
Cover the surface and press with a flat plate or light weight. Leave in a cool place until thoroughly set, allowing at least several hours. Slice with a sturdy knife. Because honey, nut oils and ambient humidity influence the result, homemade texture may vary. Store airtight and follow normal food-safety precautions.
Professional tips and variations
Use unsalted almonds and avoid excessively dark roasting, which can make the nougat bitter. For finer texture, use a very finely ground almond meal; a food processor may produce almond butter if overworked. Lemon zest should contain only the coloured outer skin. For a less sweet flavour, choose aromatic honey but keep the proportions during the first trial.
Frequently asked questions
Can I make the recipe without egg white?
Yes. This specific adaptation omits egg white, although other traditional-style formulations may use it.
Why is my homemade turrón too soft?
The honey, moisture content, ingredient proportions and resting time affect firmness. Press well and allow a longer setting period.
Edited and adapted from the TurronesyDulces original; practical information reviewed October 2026.