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 Turron de Jijona in Valencia

2 editor picks for Turron de Jijona in Valencia, ranked by editorial score. All Valencia signature dishes · Turron de Jijona across every city.

  • Mercado Central

    • ★ 4.8
    • Market
    • €

    Mercado Central in Valencia is the 8,000 sqm modernist food market inaugurated in 1928, with 400-plus stalls of fish, produce, meat and one.

    DetailsDirections

  • Mercado de Colon

    • ★ 4.6
    • Market
    • €

    Mercado de Colon in Valencia's Eixample is the 1916 modernist food-hall market, now a gastronomic-and-leisure space with horchaterias, wine bars and casual.

    DetailsDirections

Book food experiences in Valencia

See all 1300 food experiences in Valencia

More places near Mercado Central and Mercado de Colon

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 204 hr 30 minIntermediate

Ingredients

  • 300g Marcona almonds, blanched and toasted
  • 200g orange-blossom honey
  • 100g caster sugar
  • 2 egg whites
  • Pinch of salt
  • Edible rice paper for lining

Method

  1. Toast the almonds in a 180 C oven for 8 minutes until light gold. Cool, then grind to a fine paste in a food processor (around 4 minutes; the paste releases oil).
  2. Heat the honey in a saucepan to 130 C (use a sugar thermometer).
  3. In a separate pot, dissolve the sugar in 2 tablespoons of water; boil to 121 C (soft-ball stage).
  4. Whisk the egg whites and salt to soft peaks; slowly pour in the hot sugar syrup whisking constantly; then the hot honey, whisking. The mixture should triple in volume.
  5. Fold in the ground almond paste in three additions.
  6. Line a 20x12 cm mould with edible rice paper. Pour in the mixture and smooth the top with rice paper on top.
  7. Press a heavy weight (a brick wrapped in foil) on top; rest 4 hours at room temperature.
  8. Unmould and slice into thin slices.

Editor tip. The almond paste must be very smooth; grind for the full 4 minutes. The honey-and-egg-white temperatures are exact; use a sugar thermometer.

Common allergens: Tree nuts, Egg whites.