Spain newsletter December: Sweet Advent

 

For weeks now, supermarket shelves have been bending under the weight of Christmas treats.

It's no different here in Spain, of course, but if you shop here, huge tables full of turrón await you.

Turrón is Spain's favourite Christmas treat and there is hardly a family where turrón is not on the table during the Christmas period (note: here, from 24 December to 6 January!).

(Picture from Ulrike Leone on Pixabay)

This sweet temptation is a variant of the white nougat, made from just 4 basic ingredients: almonds, honey, sugar and egg. The sticky mass is transformed into rectangular and elongated bars and offered in different variants (more on this later).

 

Turrón originated in the Arab world and arrived in Spain with the Moors, who had been making it since the 16th century.

Today, turrón is mainly produced in three places: in Jijona (Xixona) in the province of Alicante, in Casinos, also in the province of Valencia, and in Agramunt in Catalonia.

There are basically two types of turrón: DURO, hard (with a minimum almond content of 42%) and BLANDO, softer (with a minimum almond content of 52%).

(Picture license from depositphotos)

Do you want to make it yourself? Here's how to do it:

Put the almonds in boiling water for about 2 to 3 minutes and drain the almonds in the sieve and place the sieve in a bowl filled with cold or even ice water. Then remove the skin and leave the almonds to dry on absorbent paper. Then toast the almonds in a dry frying pan or in the oven at about 200 degrees until golden. Set the best almonds aside. Then grind the rest of the roasted almonds (traditionally with a mortar and pestle). Heat the honey in a double boiler until it is liquid. Add the sugar, honey and the whole almonds (previously set aside)to the ground almonds and mix well. Then fold in the three egg whites. Cut the mixture to the thickness of a finger and place it on oiled baking paper or between two wafers. Leave to dry in a cool place (not the fridge) for about 10 days.

For a soft turrón, make the same mixture as above, but grind it into a fine paste. This is heated until it becomes a smooth paste. Again, use egg white to bind it. Then leave to cool in a metal container and cut into portions. 

(Picture license from depositphotos)

In addition to these two classic variations, there are of course many others: for example, with candied fruit (turrón de fruta), chocolate, pine nuts, rum raisins, mocha, coconut flakes or hazelnuts (turrón de cacahuete)......

As you can see, there is something to satisfy all tastes! (turrón is also available as ice cream!)

We also hope that the properties we offer this month will also satisfy all tastes.

Maybe you will put one (symbolically) under the tree for your loved one. With a turrón bar! The perfect gift!

 We hope you enjoy your browsing, we are always happy to answer your questions.

We also want to wish you a pleasant Advent season

Regards,

Jan Hannemann and the Su Casita team