The hard turrón or Alicante turrón follows a very critical process and similar to the turrón of Jijona (soft). The main difference between these two is that the Jijona turrón is refined, while the Alicante turrón is obtained by mixing egg whites, honey and toasted almonds that have already been dried. It is then cut by specialized machinery with a saw. The Alicante turron does not go through the boixets like the one in Jijona. The boixets are a giant mortar where the turrón de Jijona is given the point.
Here is a video where you can see the stages of preparation of this nougat from Alicante.
Almendra, miel, clara de huevo, azúcar.
|Responsable||Jijona S.A. - Partida de Alequa s/n, Jijona, Alicante|
|Ingredientes||Ingredientes en la descripción|