Turrón de Jijona
Photo: Randalfino from Strasbourg, France · CC BY 2.0

Turrón de Jijona is the soft almond and honey nougat from the hill town of Xixona, inland from Benidorm, made by grinding toasted almonds with honey into a paste; in Spain we have verified places to eat it in Benidorm and Valencia.

Turrón de Jijona · Benidorm

Turrón de Jijona is the soft almond and honey nougat from the hill town of Xixona, inland from Benidorm, made by grinding toasted almonds with honey into a paste.

Xixona, in the hills of Alicante province, makes the two classic Spanish turrones: soft Jijona, ground almonds and honey, and hard Alicante, whole almonds in a brittle. A regulatory council guards their protected geographical indication. For centuries the town lived on ice cream in summer and turrón in winter, and its ice-cream makers travelled to sell; the family behind Helados Sirvent settled in Benidorm in 1954. The Museo del Turrón shows the process beside a working factory.

Where to eat Turrón de Jijona in Benidorm: the editor picks

Turron de Jijona · Valencia

Turron de Jijona is the soft almond-and-honey nougat: ground Marcona almonds and Valencian honey, cooked into a paste and pressed into wood-frame bars.

Turron de Jijona (or turron de Xixona) from the Alicante province south of Valencia has been made since at least the 16th century. The soft turron mashes the Marcona almonds with Valencian orange-blossom honey into a paste, distinguishing it from the hard turron de Alicante (whole almonds in a brittle). The dish dominates Spanish December tables and is sold across the city in season. The Xixona and Jijona DOPs cover the canonical varieties.

Where to eat in Valencia:

Where to eat Turron de Jijona in Valencia: the editor picks

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