Dessert

Classic Almond Turrón

Name: Classic Almond Turrón
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 12 servings
Cuisine: spanish
Ingredients: 250 g almond raw, whole; 200 g honey; 100 g granulated sugar; 2 pcs egg white; 1 pinch salt; 2 pcs wafer paper

This traditional Spanish confection features a chewy, sweet nougat base made from honey, sugar, and egg whites, studded with crunchy toasted almonds. Perfect for special occasions or as a delightful homemade treat.

An original recipe by Forkin

Total time: 3 hr 5 min
Serves: 12
Difficulty: Medium
Per serving: 206 kcal

Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 galmond, raw, whole
200 ghoney
100 ggranulated sugar
2 pcsegg white
1 pinchsalt
2 pcswafer paper

Equipment

rectangular mold · saucepan · spatula · baking sheet · electric mixer · knife · candy thermometer

The method

Step by step

1
Preheat your oven to 160°C (325°F).
About 5 min
2
Spread the almonds in a single layer on a baking sheet.
About 1 min
3
Toast the almonds in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Let them cool completely.
About 10 min
Cook’s note: Cooling the almonds helps them retain their crunch in the turrón.
4
In a heavy-bottomed saucepan, combine the honey and granulated sugar.
About 1 min
5
Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
About 5 min
Cook’s note: Do not stir vigorously once simmering to avoid crystallization.
6
Continue to cook, without stirring, until the syrup reaches 140°C (285°F) on a candy thermometer.
About 15 min
Cook’s note: Accurate temperature is crucial for the nougat's texture.
7
While the syrup is cooking, in a separate, clean bowl, whisk the egg whites with the pinch of salt until stiff peaks form.
About 5 min
Cook’s note: Ensure the bowl and whisk are completely grease-free for best results.
8
Once the syrup reaches the correct temperature, slowly pour the hot syrup in a thin stream into the whipped egg whites, while continuously whisking on medium-high speed.
About 3 min
Cook’s note: Pour slowly down the side of the bowl to avoid splatters and cook the egg whites evenly.
9
Continue whisking until the mixture is very thick, glossy, and has cooled down significantly, about 10-15 minutes.
About 15 min
Cook’s note: The mixture should be firm enough to hold its shape.
10
Gently fold in the cooled toasted almonds until evenly distributed.
About 2 min
11
Line a rectangular mold (approximately 20x10 cm or 8x4 inches) with one piece of wafer paper.
About 1 min
12
Spoon the turrón mixture into the prepared mold, pressing it down firmly and evenly with a spatula.
About 2 min
Cook’s note: Use slightly wet hands or a greased spatula to prevent sticking.
13
Place the second piece of wafer paper on top of the turrón, pressing it gently to adhere.
About 1 min
14
Cover the mold and let the turrón set at room temperature for at least 2 hours, or until completely firm.
About 2 hr
Cook’s note: For faster setting, you can place it in the refrigerator.
15
Once set, carefully remove the turrón from the mold and cut it into desired pieces using a sharp, lightly oiled knife.
About 2 min

Per serving

Nutrition

53%Score

Calories: 206kcal
Protein: 5g
Carbs: 26.6g
Fat: 10.4g
Fibre: 2.5g
Sugar: 22.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store turrón in an airtight container at room temperature.