If you've ever celebrated Christmas in Spain, you know how much this sweet treat means. Turrón is more than just candy-it's a holiday tradition that's been passed down for generations. With just a few simple ingredients-honey, sugar, almonds, and egg white-you can make this classic nougat at home and bring a little piece of Spain into your kitchen.
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The first time I made this recipe, I was nervous about cooking sugar syrup. But honestly, once you get into it, it's not as scary as it sounds. The reward? A crunchy, nutty, shiny block of nougat that looks (and tastes) like it came straight from a Spanish mercado.
If you love classic holiday treats, you might also enjoy my spumoni ice cream for something equally festive and crunchy.
What is Turrón?
Turrón is a Spanish nougat traditionally made at Christmas. It usually comes in two styles:
- Turrón de alicante (hard nougat): crunchy with whole almonds
- Turrón de jijona (soft nougat): creamy with ground almonds
The version we're making today is the hard nougat, filled with toasted almonds and sandwiched between delicate sheets of wafer paper.
Ingredients you'll need
This recipe makes one 8-inch (20 cm) square block.
- 200 g honey
- 200 g sugar
- 1 egg white
- 250 g almonds
- 2 sheets wafer paper
Step-by-step instructions
Toast the almonds
Preheat the oven to 175°C (350°F). Spread the almonds on a baking sheet and toast for 8-10 minutes, until they smell fragrant and look lightly golden.
Turn the oven off but keep the almonds warm inside with the door slightly open. Warm almonds mix into nougat much more easily.
Prepare the mold
Line an 8-inch square pan with plastic wrap. Cut two pieces of wafer paper to fit the bottom and top. Place one sheet shiny side down in the pan and keep the other aside.
Lightly oil a rubber spatula and set it next to the pan-you'll need it later when spreading the nougat.
Make the honey syrup
In a medium saucepan, combine the honey and sugar. Heat over medium until the syrup reaches 115°C (240°F) on a candy thermometer. While it cooks, whip the egg white.
Beat the egg white
Whip the egg white in a stand mixer until soft peaks form. The peaks should curl gently when you lift the whisk.
Make the nougat
Once the syrup hits temperature, slowly stream it into the whipped egg white while the mixer runs. Try not to pour directly on the whisk or the sides of the bowl-this helps avoid hardened sugar crystals.
The mixture will turn bright white and glossy. Transfer it back into the saucepan.
Cook the nougat
Set the pan over low heat and stir constantly with a clean spatula (not the greased one). This stage takes patience-about 30 minutes.
To test, drop a little nougat into cold water. If it hardens and becomes brittle, it's ready.
Stir in the almonds
Remove from heat and stir in the warm almonds, making sure they're evenly spread.
Pour into the mold
Scrape the nougat into your prepared pan. Switch to the greased spatula to press it flat and spread to the edges.
Lay the second wafer sheet on top (shiny side up). Gently press down with your hands or a flat object. Don't push too hard-the wafer tears easily.
Let it set
Let the nougat rest for at least 2 hours, or overnight. Once set, lift it out using the plastic wrap.
To slice, use a sturdy knife and tap the back with a rolling pin if needed. Avoid delicate knives-they can chip or bend.
Store your turrón in an airtight container at room temperature. Keep it away from humidity, and don't refrigerate-it will soften.
Tips for success
- Use a thermometer: accuracy matters here. 115°C is the sweet spot.
- Keep almonds warm: cold nuts make the nougat seize.
- Be patient: the stirring stage is slow, but it makes or breaks the texture.
- Slice smart: press down firmly with a heavy knife or use the rolling pin tap method.
FAQS
Honey, sugar, almonds, and egg whites. This version also uses wafer paper for easy slicing.
Yes-traditional turrón uses no flour, so it's naturally gluten-free. Just check that your wafer paper is gluten-free.
Stored in an airtight container at room temperature, it will last about 2-3 weeks.
Yes, and you should! Turrón improves in flavor after resting for a day or two.
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📖 Recipe
Turrón: Traditional Spanish Nougat
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 1 block (8-inch square) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Description
A crunchy, nutty, and shiny block of traditional Spanish nougat made with honey, sugar, almonds, and egg white-perfect for bringing a little piece of Spain into your kitchen.
Ingredients
- 200 g honey
- 200 g sugar
- 1 egg white
- 250 g almonds
- 2 sheets wafer paper
Instructions
- Preheat the oven to 175°C (350°F). Spread the almonds on a baking sheet and toast for 8-10 minutes until fragrant and golden.
- Turn the oven off and keep the almonds warm inside with the door slightly open.
- Line an 8-inch square pan with plastic wrap. Cut two pieces of wafer paper to fit the bottom and top. Place one sheet shiny side down in the pan and keep the other aside.
- Lightly oil a rubber spatula and set it next to the pan.
- In a medium saucepan, combine the honey and sugar. Heat over medium until the syrup reaches 115°C (240°F).
- While it cooks, whip the egg white in a stand mixer until soft peaks form.
- Once the syrup hits temperature, slowly stream it into the whipped egg white while the mixer runs. Avoid pouring directly on the whisk or sides of the bowl.
- The mixture will turn bright white and glossy. Transfer it back into the saucepan.
- Set the pan over low heat and stir constantly with a clean spatula for about 30 minutes.
- To test readiness, drop a little nougat into cold water-if it hardens and becomes brittle, it's ready.
- Remove from heat and stir in the warm almonds until evenly distributed.
- Scrape the nougat into your prepared pan. Use the greased spatula to press it flat and spread to the edges.
- Lay the second wafer sheet on top (shiny side up) and gently press down.
- Let the nougat rest for at least 2 hours or overnight.
- Once set, lift it out using the plastic wrap. Slice with a sturdy knife, tapping with a rolling pin if needed.
- Store in an airtight container at room temperature. Avoid refrigeration.
Notes
Use a candy thermometer for accuracy. Keep almonds warm for easier mixing. Be patient during stirring-it ensures the right texture. Slice with a heavy knife or use the rolling pin tap method.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
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