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Turrón has been a sweet indulgence on the Iberian Peninsula for over a thousand years. By combining Spain's Marcona almonds with wildflower honey found in the mountains near Jijona, Moorish conquerers produced a delicious variation of their own halva candy. This handmade Turrón de Alicante is a crunchy, sweet delight that puts a nice finish on any Spanish meal.

Severino Cortés turrón de Alicante is made in the town of Jijona by hand the same way it has been for centuries. The recipe is strictly overseen by Jijona's "Consejo Regulador" - something like a D.O. for sweets - ensuring that only the original ingredients are used in the correct ratios: 64% toasted Marcona almonds, 20% honey, sugar, and egg whites. The art of turrón making has reached such a level in Jijona that the town was granted protected geographic status by the EU for its turrón - you aren't allowed to make real Turrón de Alicante anywhere else.

In Spain there are three levels of Turrón: the supermarket variety, the more expensive industrial varieties, and the handmade, artesanal kind. Severino Cortés turrón is in the last category. Severino is the scion of a Valencian family that has been in the business for four generations. (If you're in Barcelona, stop by their horchateria on Calle Aribau, 16, for the hands-down best horchata you have ever tasted. Unfortunately, we haven't figured out a way to ship it.) The family also runs Productos Parami, the best nut store in the city.

This turrón bears the seal of the Consejo Regulador de Jijona. We're always looking for better Turrones. So far we haven't found them.