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Turrón de Alicante

Turrón or Spanish nougat, is the delicious result of a clever traditional mix of honey, sugar, egg white, and almonds or hazelnuts.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 people
Course: Dessert
Cuisine: Mediterranean , Spanish

Ingredients

  • 3 cups blanched almonds
  • ¾ cups caster sugar
  • ½ cup water
  • ¾ cup honey
  • 1 large egg white
  • 2 wafer papers (for turrón)
Matériel
  • Rectangular cake frame (adjustable)
  • Thermometer

Instructions

    Cup of Yum
  1. Preheat the oven to 350 F / 180 C.
  2. Roast the almonds for a few minutes, stirring from time to time with a wooden spoon and making sure they do not burn.
  3. Pour the sugar into a saucepan. Add the water and prepare a syrup. Bring to 250 F / 121 C slowly over low heat until you get a caramel consistency.
  4. Remove the pan from the heat.
  5. In another saucepan, melt the honey.
  6. Add hot honey to sugar syrup and stir.
  7. Cook over low heat for 5 minutes, stirring constantly.
  8. Beat the egg white until stiff and mix gently with the syrup.
  9. Add the hot almonds.
  10. Place a wafer paper at the bottom of a rectangular bottomless metal pan (about 8x6 inches).
  11. Pour the turrón mixture to obtain a thickness of about ½ inch (1 cm).
  12. Place a second wafer paper on top, pressing it firmly with the palm of your hand to secure it.
  13. Place the turrón in the refrigerator until it hardens.
  14. To serve, cut small squares or rectangles.

Notes

  • The almonds should be hot when added to the nougat. Otherwise it would create a thermal shock and the turrón would harden instantly.