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Turrón Recipe

Spanish · Dessert · 35 min total

Turrón is a classic Spanish nougat confection made with almonds and honey, traditionally enjoyed during Christmas. This recipe creates a firm, crunchy version similar to Alicante-style turrón.

Ingredients

• 1 cup honey
• 1 cup granulated sugar
• 2 large egg whites, at room temperature
• 3 cups whole blanched almonds, toasted
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 sheet edible rice paper (optional)

Instructions

1. Line an 8x8-inch square pan with parchment paper, leaving overhang on two sides. If using rice paper, place a sheet on the bottom of the pan.
2. In a medium saucepan, combine honey and sugar. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F (hard crack stage) on a candy thermometer.
3. While the syrup cooks, beat the egg whites in a large bowl with an electric mixer until stiff peaks form.
4. When the syrup reaches 300°F, remove from heat and slowly pour it into the beaten egg whites in a thin stream, beating constantly on low speed. Be careful as the mixture is very hot.
5. Add the toasted almonds, vanilla extract, and lemon zest. Stir quickly with a wooden spoon until the almonds are evenly distributed and the mixture begins to thicken and become stiff.
6. Immediately transfer the mixture to the prepared pan. Press it evenly with a wet spatula or your hands (dipped in cold water) to flatten. If using, place a second sheet of rice paper on top.
7. Let the turrón cool completely at room temperature for at least 2 hours, until firm. Once set, lift out of the pan using the parchment overhang and cut into small rectangles or squares.

Tips

• Store turrón in an airtight container at room temperature for up to 2 weeks.
• For softer turrón (Jijona-style), grind the almonds into a paste before adding.
• If you don't have a candy thermometer, test the syrup by dropping a small amount into cold water; it should form hard, brittle threads.

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