torrón

Torrón is a traditional Spanish nougat confection. It is typically made from toasted almonds, honey, and egg white. There are two main varieties of torrón: hard torrón (torrón duro) and soft torrón (torrón blando). Hard torrón is characterized by its crunchy texture, while soft torrón is smoother and more crumbly.

The origins of torrón can be traced back to the Iberian Peninsula, with some accounts suggesting its existence as far back as the 15th century. It is a popular treat, especially during the Christmas season, and is often given as a gift. The town of Jijona in Alicante, Spain, is particularly renowned for its torrón production, and is often considered its birthplace.

The almonds used in torrón are typically whole for the hard variety and ground for the soft. Egg whites are whipped to a meringue consistency, and then the toasted almonds, honey, and sugar are combined and cooked. The mixture is then pressed into molds, often rectangular or square, and allowed to set. Flavors can be varied with additions like chocolate, coconut, or fruit. The quality of the ingredients, especially the almonds and honey, is crucial to the final taste and texture of the torrón.