If there’s one treat that captures the spirit of a Spanish Christmas, it’s turrón. No festive table is complete without this nougat-style confection, made with toasted almonds, honey, egg whites, and sugar.
Most historians trace its origins to Moorish influence, a refined version of an ancient almond-and-honey delicacy introduced to the Iberian Peninsula centuries ago. By the 1500s, Spanish farmers were already harvesting almonds each autumn. Merchants from Alicante would bring their nougat to major cities in November and December, forever linking the treat with the Christmas season.
At first, turrón was a luxury reserved for the wealthy, thanks to its costly ingredients. But by the 16th century, its popularity had spread across every social class. Even today, it remains a sweet reserved for special occasions.
The two most traditional types of turrón both hail from the Alicante region and proudly hold Protected Geographical Indication (PGI) status:
- Turrón de Alicante – The classic hard nougat, a firm white block filled with whole roasted almonds, offering an irresistible crunch.
- Turrón de Jijona – The soft, crumbly version, considered the oldest style. Here, almonds are ground into a paste, creating a smooth, caramel-colored delight that melts in your mouth.
Other versions include turrón de yema tostada (made with egg yolk and lightly caramelized on top) and turrón de la piedra (a rustic blend of almonds, sugar, lemon zest, and cinnamon). For chocolate lovers, there’s a dazzling array of chocolate turrones, packed with hazelnuts, praline, puffed rice, or even a touch of whisky-flavored cream.
Discover this treat in local markets on your next winter trip with Valesa!