Turrón (Nougat) D.O. Alicante.

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Prepared to make up to 63 servings of the most consumed Flan in Spain.

Mix the mixture with milk, until dissolved, then cook over low heat until boiling, stirring constantly to prevent sticking to the container.

Pour immediately into small molds or one large pre-coated with candy.

Let cool in the fridge until the Flan acquire a certain consistency (1-3 h depending on the mold).

Assortment box.

The “Mantecado” is possibly the more humble and accessible Christmas sweet, by which never lack in any Spanish table in those dates, whatever their social status. The “Mantecados”are originated in Andalusia (Antequera or Estepa).

The “Mantecados” are classified mainly according to their ingredients and their geometric shape. These are some of the most classic:

Almond Mantecado

Handicraft Mantecado

Mantecado of cinnamon and sesame seeds

Chocolate Mantecado

Lemon Mantecado

Polvoron

Assortment box.

The “Mantecado” is possibly the more humble and accessible Christmas sweet, by which never lack in any Spanish table in those dates, whatever their social status. The “Mantecados”are originated in Andalusia (Antequera or Estepa).

The “Mantecados” are classified mainly according to their ingredients and their geometric shape. These are some of the most classic:

Almond Mantecado

Handicraft Mantecado

Mantecado of cinnamon and sesame seeds

Chocolate Mantecado

Lemon Mantecado

Polvoron

Turrón (Nougat) D.O. Alicante.

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Hard Nougat with Hazelnuts

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Hard Nougat with Peanuts

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Hard Chocolate Nougat with whole Almonds

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Turrón (Hard Nougat) D.O. Alicante.

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Soft Nougat with Peanuts

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.