How does Turrón de Jijona differ from Turrón de Alicante?
Answer
Turrón de Jijona is the soft variety made by grinding almonds and honey into a paste.
The primary difference between the two main styles of *turrón* lies in their final texture, which is dictated by how the core ingredients—almonds and honey—are processed. *Turrón de Jijona* is designated as the soft variety. This softness is achieved by thoroughly grinding the almonds and honey together until they achieve a cohesive, creamy paste consistency. In contrast, *Turrón de Alicante* is the hard variety; here, the almonds remain diced rather than ground, and egg white is incorporated as the binding agent, which solidifies upon cooling into a hard bar structure.
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