Turrón is a Spanish nougat and comes in various forms. The two classics are turron de Alicante, which has whole nuts in a kind of honey candy. It’s hard and brittle and while tasty, I always worried I was about to break a tooth on it.
The other main kind is turron de Jijona. This kind is soft, made with ground almonds and is a little like marzipan but to me at least, a lot tastier.
As with many Spanish dishes, turron is not difficult to make and does not have many ingredients. However, the quality of those ingredients is important. Ideally, you should use Marcona almonds and grind them yourself to ensure you get as much of the almond oil in the final product as possible.
It might seem a bit weird being slightly oily, but really that’s kind of a good thing for this. I, however, do not have a grinder so instead used the best pre-ground almonds available. You also want to use a good honey as the flavor definitely comes through.
Argentinian Turrón (Torrone) | Christmas Recipes
Course: DessertCuisine: ArgentineDifficulty: Easy4
servings20
minutes1
hour15
minutes300
kcal6
hours7
hours35
minutesTurrón is a Spanish nougat and comes in various forms. The two classics are turron de Alicante, which has whole nuts in a kind of honey candy. It’s hard and brittle and while tasty, I always worried I was about to break a tooth on it.
The other main kind is turron de Jijona. This kind is soft, made with ground almonds and is a little like marzipan but to me at least, a lot tastier.
Ingredients
1/2 cup of toasted almonds (70g)
1/2 cup of toasted pistachio (75g)
1/2 cup of toasted hazelnuts (65g)
1/2 cup of toasted peanuts (65g)
1 and 1/3 cups of honey (400g)
1 cup + 3 tbsp of sugar (250g)
3 egg whites
a pinch of salt
you can add flavors : 1 tsp of lemon zest or some drops of liquid vanilla
Directions
- cover a mold with cling film (I used a 30cm × 26cm mold) and put a parchment paper on it.
- In a pan take honey and sugar and cook over low heat for 30 minutes , with constant stirring
- remove it from the heat, and set it aside for the time to prepare the eggs
- In a bowl take 3 egg whites, add a pinch of salt and beat the whites until stiff
- Gradually add the egg whites in the honey mixture and stir immediately so that the eggs do not cook
- cook over low heat while stirring constantly for 45 minutes , until the mixture is thick and glossy
- we can test if it is done , putting a little of the mixture in water , if it turns like a gum , it’s ready
- heat up the nuts a little bit and spread the nougat mixture evenly on the parchment paper
- use a glove greased with oil and press well
- place the second sheet on top and press down with your hands to level off
- cover well with cling film and leave it at room temperature for 5-6 hours , until it cools and sets completely
- 6 hours later, grease a bread knife with some oil
- cut it as desired
- ready !
