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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Recipe Information
Ingredients
- 250 grams Blanched almonds
- 150 grams Honey
- 100 grams Granulated sugar
- 1 large Egg white
- 2 sheets Wafer paper sheets (optional)
Instructions
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.
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.
While the honey and sugar are simmering, beat the egg white in a clean bowl until soft peaks form.
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.
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.
Stir in the toasted almonds, ensuring they are evenly coated with the nougat mixture.
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).
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.
Once set, remove the turrón from the pan and cut it into rectangular or square pieces. Serve and enjoy!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 232.0 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1918 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
