Spanish Almond nougat confection "Turron"

Soft (the Jijona variety): Similar but the almonds are reduced to a paste. The addition of oil makes the matrix more chewy.

Hard (the Alicante variety): A compact block of whole almonds in a brittle mass of eggs, honey and sugar.

Turr?n may be roughly classified as:

It calls for honey and some egg whites, cooked until it becomes breakable once cooled. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts, peeled and roasted. The mix is then cooked a bit further, and finally removed from the heat and cut into slices.

Turr?n (Spanish), torr? (Catalan), or torrone (Italian) is a nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake.

Typical Spanish Almond Nougat confection "Turron"