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Turrón de Alicante Recipe

Spanish · Dessert · 45 min total

A traditional Spanish nougat made with toasted almonds and honey, typically enjoyed during Christmas but perfect year-round as a sweet treat.

Ingredients

• 2 cups whole raw almonds
• 1 cup honey
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 large egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 sheets edible rice paper (wafer paper)

Instructions

1. Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 10-12 minutes until fragrant and lightly golden. Let cool, then chop coarsely.
2. Line a 9x13-inch baking pan with parchment paper, leaving overhang. Place one sheet of rice paper on the bottom.
3. In a medium saucepan, combine honey, sugar, and water. Cook over medium heat, stirring until sugar dissolves. Bring to a boil and cook until mixture reaches 300°F (150°C) on a candy thermometer (hard crack stage).
4. While syrup cooks, in a large bowl, beat egg whites and salt with an electric mixer until stiff peaks form.
5. Slowly pour hot syrup into egg whites while beating continuously on low speed. Add vanilla and continue beating until mixture thickens and becomes glossy, about 5 minutes.
6. Fold in chopped almonds until evenly distributed. Quickly transfer mixture to prepared pan, spreading evenly with a spatula. Place second sheet of rice paper on top.
7. Let cool completely at room temperature, about 2 hours. Once set, lift out using parchment overhang and cut into small rectangles or bars.

Tips

• Store in an airtight container at room temperature for up to 2 weeks.
• For a softer turrón, cook syrup to 270°F (soft crack stage) instead.
• Use a candy thermometer for accuracy; the syrup must reach the correct temperature for proper texture.

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