Turron De Jijona

Almonds, Sugar and Honey

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This turron is slightly different from the preceding one, as honey is added to the sugar and almonds. To every 1 lb of almonds allow ½ lb of sugar and ¼ lb of honey. The blanched, roasted and chopped almonds are pounded in a mortar with the sugar, then put in a saucepan with the honey, stirred till the mixture begins to brown and poured in wooden frames or boxes lined with rice paper.