Artisan Alicante hard turrón 300g with marcona almonds

Difference between turrón de Alicante and turrón de Jijona

This hard turrón or Alicante turrón follows a very critical elaboration process similar to the Jijona turrón (soft). The main difference between the two is that the Jijona turrón is refined while in the Alicante turrón, the dough obtained by mixing egg whites, honey and toasted almonds is dried and placed in the crates to be cut with a saw.

The Alicante turrón, therefore, does not go through the boixets, the giant mortar-shaped machines where the Jijona turrón is given the point.

How is turrón de Alicante made?

To make turrón de Alicante, you heat the honey and mix it with the sugar and egg white and then add the peeled and toasted almonds. After it is left to rest, it is put in boxes where it is made into blocks and then divided into bars.

At the end of the process of the hard turrón recipe egg white is added diluted as a whitener, hence its color. When it evaporates it gets that hardness and color we know.

The turrón with the Alicante designation of origin guarantees its quality and taste. To have this certificate the turrón must have at least 10% honey in its composition, and at least 60% almond in the Alicante turrón. (64% almond in the case of soft turrón). The honey must come from the Valencian Community and must be of good quality.