Turon from Spain
Indulge in the sweet, nutty charm of Turrón from Spain, a classic Spanish nougat candy that's perfect for any festive occasion or as a delightful treat. This traditional recipe combines toasted blanched almonds with a luscious mixture of honey and sugar, brought together with whipped egg white for a smooth, chewy texture. The optional addition of wafer paper sheets provides a professional, polished finish that's as beautiful as it is authentic. With just a few simple ingredients and easy-to-follow steps, you can create a homemade version of this beloved Spanish delicacy in under an hour. Whether you're savoring it as a holiday dessert or gifting it to loved ones, this turrón recipe promises a taste of Spain's timeless culinary traditions.
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Ingredients
- 250 grams Blanched almonds
- 150 grams Honey
- 100 grams Granulated sugar
- 1 large Egg white
- 2 sheets Wafer paper sheets (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F). Spread the almonds evenly on a baking tray and toast them in the oven for 8–10 minutes until lightly golden. Keep an eye on them to avoid burning. Remove from the oven and let cool.
Step 2
In a medium saucepan over low heat, combine the honey and granulated sugar. Stir gently until the sugar dissolves completely, and the mixture turns smooth. Allow it to simmer gently, making sure it doesn’t caramelize.
Step 3
While the honey and sugar are simmering, beat the egg white in a clean bowl until soft peaks form.
Step 4
Once the sugar and honey mixture is ready, remove it from the heat and let it cool slightly for 1–2 minutes. Slowly fold the egg white into the mixture, stirring continuously. The mixture will thicken as the egg white integrates.
Step 5
Return the saucepan to low heat and cook the mixture for another 8–10 minutes while stirring constantly to avoid sticking. The final mixture should be thick and glossy.
Step 6
Stir in the toasted almonds, ensuring they are evenly coated with the nougat mixture.
Step 7
If using wafer paper sheets, place one sheet at the bottom of a rectangular or square pan lined with parchment paper. Spread the nougat mixture evenly into the pan, pressing it down gently. Cover with the second wafer paper sheet (if available).
Step 8
Allow the turrón to cool completely at room temperature for at least 2–3 hours or until it sets. For a firmer texture, refrigerate it for an hour.
Step 9
Once set, remove the turrón from the pan and cut it into rectangular or square pieces. Serve and enjoy!
Nutrition Facts
| Serving size | 543 grams (543.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2324 |
| Total Fat 125.00g | 160% |
| Saturated Fat 8.90g | 45% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Total Carbohydrate 287.90g | 105% |
| Dietary Fiber 26.80g | 96% |
| Total Sugars 232.00g | |
| Protein 57.80g | 116% |
| Vitamin D 0IU | 0% |
| Calcium 679mg | 52% |
| Iron 11mg | 59% |
| Potassium 1918mg | 41% |
Source of Calories