Within the most traditional gastronomy of the Christmas holidays, confectionery plays a predominant role in sweetening family celebrations with different kinds of confectionery, desserts and sweets, of the most varied flavours and textures, among which nougat is the most traditional and most consumed.
In its most traditional preparation, almonds or hazelnuts, honey, sugar and egg white are used.
The best known varieties are 'turrón de Alicante' or 'turrón duro' and 'turrón de Jijona' or 'turrón blando', although there are other geographical varieties, also traditional, such as 'turrón de Agramunt' in Lleida, 'turrón de Xerta' (Tarragona) or 'turrón de Casinos' (Valencia), among others.
In addition to the more traditional varieties, there are other nougats that are equally popular, such as those made with egg yolk or candied fruit, as well as new flavours and ingredients that have been incorporated in recent times, such as chocolate, coconut and liqueurs.
Of the various theories that have been put forward about its origin, the most plausible is the one that assigns the sweet to the Arabian Peninsula, where sweets made with nuts and honey are typical. Its subsequent spread reached other areas of the Mediterranean basin such as North Africa, Italy and the south of France.
Its arrival on the Iberian Peninsula coincided with the incursions of the Arabs and the establishment of Al-Andalus, taking root particularly in the southern regions of the Valencian Community, especially in Alicante and Jijona. There is documentary evidence of the production of turrón in Sexona, now Jijona, as early as the 14th century. Other documents mention turrón as part of the wedding menu of one of the daughters of King James I.
In recent years some initiatives have been developed in Andorra, specifically in the parish of Sant Julià de Loria, to make nougat using local products such as high mountain honey and ratassia liqueur.
