Turrón

Turrón, known in Catalan as "torró," is a traditional sweet treat commonly enjoyed in Catalonia, Spain, particularly during the Christmas season. It has a rich history and a variety of forms, reflecting the diverse culinary culture of the region. This confection is a delightful representation of Catalan culture, blending history, tradition, and gastronomic innovation. Whether enjoyed in its traditional form or through modern interpretations, turrón remains a cherished treat in Catalonia. 

Its origins can be traced back to the Moorish occupation of Spain. The recipe has evolved over centuries, incorporating local ingredients and preferences. In Catalonia, as well as in the rest of Spain, turrón has been a festive staple for generations, often associated with family gatherings and holiday celebrations. In Catalan culture, turrón is more than just a sweet treat; it's a symbol of celebration and heritage. Many Catalan families still prefer artisanal turrón, made using traditional methods. These artisanal products are highly sought after for their quality and authenticity.

What to Buy

Many Catalan families still prefer artisanal turrón, made using traditional methods. These artisanal products are highly sought after for their quality and authenticity. There are several types of turrón, each with its unique texture and flavor:

• Turrón de Agramunt (Torró d'Agramunt): This is a specialty of Catalonia, particularly from the town of Agramunt. It's recognized for its quality and has a Protected Geographical Indication (PGI). Made with almonds or hazelnuts, honey, sugar, and egg white, it has a hard, brittle texture.

• Turrón de Jijona (Torró de Xixona): Though originally from Jijona in the Valencian Community, it is popular in Catalonia. It's made from ground almonds, resulting in a soft, smooth texture.

• Turrón de Alicante (Torró d'Alacant): Another variety from the Valencian Community that's also popular in Catalonia. It's known for its hard and crunchy texture, made with whole almonds.

• Turrón de chocolate: A modern twist on the traditional turrón, incorporating chocolate into the mix, sometimes with nuts or dried fruits, or puffed rice.

• Turrón with Fruits: These are newer varieties that include candied fruits, such as oranges or lemons, mixed into the traditional turrón base.
  

• Turrón de Yema: Made with ground almonds and egg yolk, this type has a softer, more cake-like texture and a rich, creamy flavor.

• Guirlache: Made with caramelized sugar and whole almonds, it's known for its hard and crunchy texture and deep caramel flavor.

• Turrón de Mazapán: A marzipan-based turrón, often combined with fruits like candied melon.

Where to Find

Barcelona, with its rich culinary heritage, is home to several traditional and esteemed turrón businesses. These establishments are known for their quality and craftsmanship in making this traditional sweet. Some of the notable turrón shops and producers in Barcelona include:

Vicens: Established in 1775, Vicens is a renowned turrón maker that has been crafting traditional turrón for generations. They are particularly famous for their Turrón de Agramunt. Over the years, they have also introduced innovative flavors.

Torrons Roig: Dating back to the 18th century, Torrons Roig prides itself on its artisanal approach to turrón making, using traditional recipes passed down through generations.

La Campana: Founded in 1890, La Campana is a historic turrón shop located in the heart of Barcelona. They are known for their high-quality turrón and other confections, all made using traditional methods.

Casa Colomina: This establishment has a long history in Barcelona, offering a wide range of traditional turrón and other holiday sweets. Their recipes have been perfected over decades.

Fargas: Fargas, established in 1957, might be more famous for its chocolates, but it also offers a variety of high-quality turrón, especially during the holiday season.

Turrones Sirvent: Another traditional turrón maker in Barcelona, Sirvent is well-known for its artisanal products and adherence to classic turrón recipes.

Natcha: A more contemporary shop that blends traditional turrón making with modern flavors and techniques, catering to a wide range of tastes.

Make it Yourself

Making turrón at home can be a delightful experience. Here's a basic recipe for Turrón de Jijona, which is a soft, nougat-like variety. This recipe simplifies the traditional process to make it more accessible for home cooking.

 4 cups (500 grams) raw almonds, no skin

1.25 cups (400 grams) honey

1.25 cups (250 grams) sugar

1 egg white

Zest of 1 lemon (optional)

A pinch of cinnamon (optional)

Preheat your oven to 180°C (350°F). Spread the almonds on a baking sheet and roast them in the oven for about 10 minutes or until they are lightly browned. Let them cool. Once cooled, grind the almonds using a food processor or blender.

In a heavy-bottomed pan, combine the honey and sugar. Cook over medium heat. Bring the mixture to  248°F/120°C, using a cooking thermometer to check the temperature. This is known as the "soft ball" stage in candy making.

While the sugar syrup is cooking, whip the egg white to stiff peaks in a large bowl. Once the sugar syrup reaches the correct temperature, slowly pour it into the whipped egg white, continuously whisking.

Add the ground almonds, lemon zest, and cinnamon (if using) to the mixture. Stir until well combined. The mixture should be thick and pasty. If the mixture is too runny, add more ground almonds. If too thick, a little warm water can help.

Line a baking dish or a rectangular mold with parchment paper. Pour the turrón mixture into the mold, smoothing the top with a spatula. Let the turrón cool at room temperature. Then, refrigerate it for at least 4-6 hours, or ideally overnight, to set. Once set, cut the turrón into slices and serve.

Photo credit 1: NoName 13

Photo credit 2: Roman Odintsov