Turron and Spanish Confectionery
I
Origin
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II
Description
Turrón — the almond-honey confection of Spain — exists in two distinct textures defined by the cooking temperature of the honey-sugar base: turrón de Alicante (duro/hard) requires cooking to a higher temperature (producing a harder sugar crystal); turrón de Jijona (blando/soft) is made by grinding the hard turrón into a paste. The almond and honey combination and the two temperature-defined textures are the entire technical range.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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