Turrón (Spanish Honey and Almond Nougat)
Why this recipe works
- Classic nougat method: Hot honey syrup is streamed into whipped egg white to create the firm, glossy base associated with Spanish turrón.
- Chew and crunch: The set nougat gives a dense, chewy bite while whole roasted almonds add clean crunch throughout.
- Focused flavour: Honey, almonds and lemon do the work, keeping the flavour simple, fragrant and recognisably nutty.
Get the most out of this recipe
Timing notes
- Let it firm fully: The nougat needs time at cool room temperature to set before slicing; cutting too early can make it pull or crumble.
- Short active work, longer setting: Most of the hands-on time is in cooking the syrup and whisking the mixture; the remaining time is passive setting.
Ingredient notes
- Use good honey: Honey is the dominant flavour, so choose one you enjoy eating on its own; lighter honeys give a gentler finish.
- Roasted almonds matter: Whole roasted almonds bring the strongest aroma and best crunch, which is essential in a simple nougat.
- Use unwaxed lemon: Because the zest is used, an unwaxed lemon gives cleaner citrus flavour without bitterness from the coating.
Common mistakes
- Cooking the syrup too gently: The honey syrup needs to reach 140°C (285°F) for the nougat to set properly; undercooked syrup can leave it soft or sticky.
- Pouring the syrup too quickly: Stream the hot syrup slowly down the side of the bowl while the mixer runs so the egg white incorporates smoothly.
- Stopping the whisking too soon: Keep whisking until the mixture is glossy, thick and holds its shape, otherwise it may not slice cleanly.
Authenticity notes
- Spanish nougat tradition: Turrón is one of Spain’s best-known almond-and-honey confections, commonly served in small pieces as a sweet treat.
- Almond appearance: Blanched almonds can be used for a paler look, while roasted almonds give a deeper, toastier flavour.
Equipment you'll need
Ingredients
Instructions
- Lightly grease a small baking dish to use as a mould, then set it aside. Finely zest the lemon and squeeze out 1 tbsp juice.
- Put the honey and caster sugar in a saucepan over low heat and stir until the sugar dissolves. Increase to medium heat and cook without stirring until the syrup reaches 140°C (285°F).
- While the syrup heats, whisk the egg whites to stiff peaks in a stand mixer. With the mixer running on medium, carefully pour in the hot syrup in a thin, steady stream down the side of the bowl.
- Add the lemon zest and lemon juice, then continue whisking until the mixture thickens, turns glossy, and holds its shape, about 6 to 8 minutes. It should feel warm rather than hot when you touch the outside of the bowl.
- Fold in the roasted almonds with a spatula until evenly distributed. Scrape the nougat into the prepared dish and press firmly into an even layer.
- Leave at cool room temperature until fully set and firm, about 2 hours. Turn out and slice into bars with a sharp knife.
Recipe notes
Tips
- For clean slices, warm the knife under hot water, wipe dry, then cut with steady pressure.
- If you do not have a thermometer, cook the syrup until it reaches a firm ball stage: a small drop in cold water forms a firm, pliable ball.
- Food safety: this recipe uses egg white that is heated by hot syrup, but if you are pregnant, elderly, immunocompromised, or serving young children, consider using pasteurised egg white.
Substitutions
- Replace Honey with acacia-honey for a lighter, more delicate flavour.
- Replace Roasted almonds with blanched-almonds for a paler, more traditional look.
Storage
- Refrigerate up to 7 days
- Store in an airtight container in a cool, dry place so it stays firm. Avoid the fridge if possible, as it can make the nougat sticky; if chilled, bring to room temperature before serving.
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Recipe overview
- Servings: 12 pieces
- Yield: nougat bars
- Total time: 2h 30min (30min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Almonds Eggs Tree nuts
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