Classic Spanish Turrón
This traditional Spanish confection features a rich nougat base made from honey, sugar, and egg whites, studded with toasted almonds. It's a delightful treat, especially popular during the holiday season, with a satisfyingly chewy texture.
An original recipe by Forkin
- Total time
- 4 hr
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 291 kcal
Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 galmond, whole, blanched
- 150 ghoney
- 100 gsugar, granulated
- 1 pcsegg white, from 1 large egg
- 0.5 tspvanilla extract
- 2 pcswafer paper
- 1 pinchlemon zest(optional)
Equipment
saucepan · sharp knife · rectangular mold · spatula · baking sheet · electric mixer · mixing bowls · candy thermometer
The method
Step by step
- 1
Preheat your oven to 150°C (300°F). Spread the almonds on a baking sheet and toast them in the preheated oven for 10-15 minutes, until lightly golden and fragrant. Remove from oven and let cool completely.
About 15 min
Cook’s note: Ensure almonds are fully cooled before adding to the nougat to prevent softening.
- 2
Line a rectangular mold (approximately 15x10 cm or 6x4 inches) with wafer paper, ensuring it covers the bottom and sides. If your wafer paper is smaller, you might need two pieces.
About 5 min
Cook’s note: A loaf pan works well if you don't have a specific turrón mold.
- 3
In a heavy-bottomed saucepan, combine the honey and sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
About 5 min
Cook’s note: Use a candy thermometer for best results for the next steps.
- 4
Continue to cook the honey and sugar mixture without stirring until it reaches 140°C (284°F) on a candy thermometer. This is the hard crack stage.
About 10 min
Cook’s note: Do not stir once simmering to avoid crystallization.
- 5
While the syrup is cooking, in a separate, clean bowl, beat the egg white with an electric mixer until stiff peaks form.
About 3 min
Cook’s note: Ensure your bowl and whisk are grease-free for best egg white results.
- 6
Once the honey-sugar syrup reaches 140°C, slowly and carefully pour the hot syrup in a thin stream into the beaten egg white, continuously beating with the electric mixer on medium-high speed.
About 5 min
Cook’s note: Pour slowly to temper the egg white and prevent it from cooking too quickly.
- 7
Continue beating the mixture for about 5-7 minutes until it becomes very thick, glossy, and holds its shape. This is crucial for the turrón's texture.
About 7 min
Cook’s note: The mixture will be very sticky and pull away from the sides of the bowl.
- 8
Fold in the toasted almonds, vanilla extract, and optional lemon zest using a sturdy spatula.
About 2 min
Cook’s note: Work quickly as the nougat will start to set.
- 9
Immediately transfer the mixture into the prepared mold, pressing it down firmly and evenly with the back of a spoon or your hand (lightly oiled to prevent sticking).
About 3 min
Cook’s note: Applying a second piece of wafer paper on top and pressing down can help create a smooth surface.
- 10
Cover the mold and let the turrón set at room temperature for at least 3 hours, or preferably overnight, until completely firm.
About 3 hr
Cook’s note: Do not refrigerate, as this can make the turrón too hard and brittle.
- 11
Once firm, carefully remove the turrón from the mold and cut it into desired pieces using a sharp, heavy knife.
Cook’s note: Wipe the knife with a damp cloth between cuts to prevent sticking.
Per serving
Nutrition
- Calories
- 290.6kcal
- Protein
- 7g
- Carbs
- 34.8g
- Fat
- 15.6g
- Fibre
- 3.8g
- Sugar
- 29.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store turrón in an airtight container at room temperature.
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