Friends, Costa Blanca has a world-class delicacy that guidebooks hardly mention — and it is born literally next door to us. This is turrón: almond nougat with a five-century history and its own protected IGP status "Jijona y Turrón de Alicante". Autumn is the perfect time to talk about it: right now, before Christmas, turron makers reach the peak of their season.

What is turrón

In short — it is a dense sweet made from almonds, honey, sugar, and egg white. But behind the simple ingredients lies a craft honed over generations. The main raw materials are almonds (classically the "Marcona" variety) and honey; to carry the IGP mark, both honey and almonds must come from the Valencian Community. The birthplace of the craft is the town of Jijona (Valencian name — Xixona) in the mountains above Alicante, surrounded by almond orchards and beekeeping. From here, the delicacy spread throughout Spain and became a Christmas symbol.

Two turróns often confused

Under the common brand hide two very different products:

• Turrón from Jijona (turrón de Jijona) — soft. Roasted almonds are ground into a buttery paste that melts in the mouth. This is "blando".
• Turrón from Alicante (turrón de Alicante) — hard. Whole roasted almonds in a solidified honey-egg white mass, often in a thin wafer (oblea). This is "duro", meant to be enjoyed by biting into it.

Both are made from the same noble ingredients — the difference lies in technology and texture, not in "more expensive/cheaper".

How to read the label

IGP guarantees not only origin but also almond content — and this is the best quality indicator. Look for the category on the packaging:

• Jijona (soft): "Suprema" — at least 64% almonds, "Extra" — at least 50%. Plus a minimum of 10% pure honey.
• Alicante (hard): "Suprema" — at least 60% almonds, "Extra" — at least 46%. Also a minimum of 10% honey.

A simple rule: the higher the almond percentage, the richer the taste. The "Suprema" category is what’s worth taking home as a gift.

Sign of genuine quality

There is a beautiful detail of the craft: freshly made turrón is allowed to "rest" — sometimes up to 72 hours — before cutting. During this time, almond oils naturally come to the surface. For artisans, this is an indisputable sign that there really is a lot of almonds, not just "for show". So a slight oily sheen on the cut is not a defect but a compliment to the product.

Where to try and buy

The season plays its role: in autumn, fresh turrón of the new harvest appears in markets and specialized shops in Alicante and its surroundings. For the "real" thing, it’s worth going to Jijona itself — there are family factories, a turrón museum, and the opportunity to taste dozens of varieties, from classic to modern versions with chocolate and fruits. A great idea for an autumn weekend if you are already on the coast.

Why it’s worth knowing

Turrón is a small but precise key to local culture: it shows that Costa Blanca is not just sea and square meters, but living gastronomic traditions that can be found here "at the source". For those who have moved, spend winters, or are just considering life in the region, such details turn a "location" into a "home".

View the property catalog from ARE

Alicante Real Estate is your guide to real estate and lifestyle in Costa Blanca.