Turrón de Cacahuate (Mexican Peanut Nougat)

Turrón de cacahuate belongs to the family of firm, chewy nut nougats, with a Mexican peanut-centred version that is both simple in ingredients and precise in technique. A hot sugar-and-honey syrup gives the sweet its structure, while whipped egg white makes it lighter and glossy rather than brittle. Roasted peanuts run through the nougat for crunch and a rounded, toasted flavour, with vanilla and cinnamon adding warmth. Once pressed into a tin and left to set, it slices into small bars that work well as a sweet snack, after-dinner bite or homemade edible gift.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Mexican confectionery
Cooking style Make-ahead friendly • Crowd-friendly
Time commitment Under 1 hour

Why this recipe works

  • Classic nougat method: Hot syrup is whisked into egg white to create the chewy, aerated structure associated with nougat.
  • Chewy with crunch: The glossy nougat base sets firm enough to slice, while roasted peanuts add a clear nutty bite.
  • Rounded sweetness: Honey, vanilla, cinnamon and a little salt keep the sugar-rich base from tasting flat.

Get the most out of this recipe

Timing notes

  • Have everything ready first: Once the syrup reaches temperature, the recipe moves quickly, so the tin, peanuts, mixer and spatula should be ready before you start cooking.
  • Let it set fully: The nougat needs time at cool room temperature to firm up before slicing; cutting too early can make it stretch and stick.
  • Serve at room temperature: If the nougat has been chilled, let it come back to room temperature before serving for the best chew.

Ingredient notes

  • Use roasted unsalted peanuts: Roasted peanuts give the best flavour and crunch, while unsalted nuts allow the seasoning to stay balanced.
  • Honey shapes the flavour: A lighter honey keeps the nougat delicate, while a darker honey gives a deeper, more caramel-like note.
  • Room-temperature egg white helps: Egg white at room temperature whips more readily to stiff peaks, giving the nougat a lighter structure.

Common mistakes

  • Avoid stirring once boiling: Stir only until the sugar dissolves, then let the syrup boil undisturbed to reduce the risk of crystallisation.
  • Cook the syrup accurately: The syrup should reach 145°C (295°F); if it is undercooked, the nougat may stay soft and tacky.
  • Pour the syrup slowly: Add the hot syrup in a thin, steady stream with the mixer running so it incorporates evenly into the egg white.

Make-ahead tips

  • Good for preparing ahead: The nougat can be made in advance, left to set, then sliced into small bars when needed.
  • Separate the layers: Store sliced pieces between sheets of baking paper to stop them sticking together.
  • Avoid chilling if possible: A cool, dry cupboard is preferable; refrigeration can make the surface tacky unless the nougat is well sealed.

Equipment you'll need

Kitchen thermometer Loaf pan Mixing bowl Saucepan Spatula Stand mixer
Ingredients
Instructions
Print
  1. Line a loaf pan with baking paper, leaving an overhang so you can lift the nougat out later. Have the peanuts measured and ready, and set a thermometer by the hob.
  2. Put the caster sugar and honey in a saucepan over medium heat and cook, stirring just until the sugar dissolves. Increase the heat and boil without stirring until the syrup reaches 145°C (295°F).
  3. While the syrup is coming up to temperature, whisk the egg white with the fine sea salt to stiff peaks in a stand mixer. Keep the mixer running on low so the whites do not collapse while you finish the syrup.
  4. With the mixer on medium, carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the egg white. Once all the syrup is in, whisk on medium-high for 3 to 5 minutes until the mixture is thick, glossy, and slightly cooled.
  5. Add the vanilla extract and ground cinnamon, then fold in the peanuts with a spatula until evenly distributed. Scrape into the lined tin and press firmly into an even layer.
  6. Leave at cool room temperature until fully set and sliceable. Lift out using the paper overhang, then slice into small bars with a lightly oiled knife if needed.

Made this recipe? Rate it — a comment is optional.

Recipe notes

Tips

  • For the cleanest slices, let the nougat set fully, then warm the knife under hot water, dry it well, and cut with steady downward pressure.
  • If you do not have a thermometer, boil the syrup until it reaches a deep amber and a small drop in cold water forms hard, brittle threads, but a thermometer is more reliable.
  • Food safety note: this recipe uses egg white that is cooked by hot syrup; if serving to pregnant people, young children, older adults, or anyone immunocompromised, consider using pasteurised egg white.

Substitutions

  • Replace Honey with light honey for a milder flavour, or dark honey for a deeper, more caramel-like note.
  • Replace Ground cinnamon with a pinch of ground cardamom for a different warm spice profile.
  • Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.

Storage

  • Refrigerate up to 7 days
  • Store in an airtight container in a cool, dry place, separating layers with baking paper to prevent sticking. Avoid the fridge if possible, as it can make the nougat tacky; if you do chill it, bring to room temperature before serving.

Ratings & reviews

Liked this recipe? Share your feedback to support our cooking community.

Tried this recipe?

Choose 1–5 stars. A comment is optional.

If you leave a comment, use 10–500 characters.

Stay inspired

Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.

Pinterest

Recipe overview

  • Servings: 16 pieces
  • Total time: 1h (25min active)
  • Difficulty: Medium
  • Cuisine: Mexican
  • Allergens:
    Eggs Peanuts
Kid friendly
Signal WhatsApp

Plan your meals and get a complete grocery list automatically.

Add to meal planner

Equipment you'll need

Kitchen thermometer Loaf pan Mixing bowl Saucepan Spatula Stand mixer
Advertisement

Recommended tools for this recipe

Best overall

KitchenAid Stainless Steel Mixing Bowls

Non-slip steel set
  • Non-slip base
  • Stainless steel
  • Not microwave safe

Got ingredients left?

Find recipes using ingredients from this recipe or what you already have at home.

Find recipes with these ingredients →

More variations

View all

More from this course

View all

Cook with these ingredients

Caster sugar

1 cup ≈ 200 g
Convert ingredient→

Fine sea salt

1 cup ≈ 268.8 g
Convert ingredient→

Ground cinnamon

1 cup ≈ 124.8 g
Convert ingredient→

Honey

1 cup ≈ 340 g
Convert ingredient→

Vanilla extract

1 cup ≈ 240 ml
Convert ingredient→

More with similar ingredients

View all

You might also like

Make this recipe easier next time

Advertisement

These tools help you get better results with less effort.

Best overall

KitchenAid Stainless Steel Mixing Bowls

Non-slip steel set
  • Non-slip base
  • Stainless steel
  • Not microwave safe
Best value

T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart

Affordable nonstick saucepan
  • Easy food release
  • Dishwasher safe
  • Not induction compatible
Top quality

OXO Good Grips Stainless Mixing Bowl Set

Insulated grip bowls
  • Non-slip base
  • Comfort grip
  • Higher price
Best overall

WMF Mini Saucepan 16 cm with Lid

Compact stainless steel saucepan
  • High-quality stainless steel
  • Even heat distribution
  • Higher price point

Browse alphabetically

Looking for a specific recipe? Choose a letter below to jump directly to recipes starting with that letter or number.

Explore the Recipe Index

Enjoy cooking with JustRecipes?

Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.

Add JustRecipes to Google

Every recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.