Jijona Turrón (Soft Nougat)¶

Ingredients¶

• 230 g almonds (blanched, skins removed)
• 230 g hazelnuts
• 230 g honey
• 230 g sugar
• 5 egg whites
• Cinnamon (to dust, optional)

Instructions¶

1. Blanch and skin almonds; toast with hazelnuts in oven, stirring, until fragrant and lightly golden. Cool and chop or pulse finely (not paste).
2. Whisk egg whites to stiff peaks; fold in nut mixture.
3. Heat honey and sugar in a heavy pan until dissolved and just beginning to caramelise (light amber).
4. Stir in nut–egg mixture; cook, stirring constantly, about 10 minutes until thick and cohesive.
5. Spread in shallow dish lined with rice paper (or parchment). Dust with cinnamon if desired. Cool completely; cut into small pieces.