Turrón (Spanish almond nougat)

Turrón is Spain's Christmas sweet: honey-and-almond nougat that has been made in Alicante and Jijona for centuries. The hard (Alicante) version is crunchy, the soft (Jijona) version is more like almond butter; this recipe is the classic hard turrón with wafer.

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Method

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1. Toast the almonds in a 160 °C oven for 8–10 minutes, then keep them warm (cold almonds would make the sugar syrup seize). ⏱ Timer: 8 min
2. Line the mould with wafer paper or baking paper.
3. In a small saucepan heat the honey to 120 °C (use a sugar thermometer), stirring often, then let it cool slightly.
4. In another saucepan cook the sugar with the water and lemon juice to 145 °C (hard-ball stage).
5. Whisk the egg white with the salt to stiff peaks, then pour in the honey in a thin stream while whisking constantly; add the sugar syrup the same way and keep whisking until the mixture is glossy, thick and stiff.
6. Fold in the warm almonds, press the mixture into the mould, cover with wafer paper, weigh it down and leave it in a dry, cool place for 12 hours; cut into slices with a knife.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• It is very hard to get right without a sugar thermometer, so be sure to get one.
• The almonds must be warm, otherwise the mixture will set at once.
• Don't make it in humid weather, because sugar absorbs moisture and the nougat stays sticky.
• Keeps for 1 month in an airtight container in a cool place.

Frequently asked questions

Why did it turn out too hard or too soft?

The sugar syrup was not cooked to the right temperature; it is ready at the hard-ball stage (145 °C).

Is it gluten-free?

Yes, if the wafer paper is gluten-free, or if you use baking paper.

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