Every Spanish Christmas feels complete with a block of Turrón de Alicante. Made with honey and almonds, this sweet, crunchy nougat is a true Christmas classic.
What Makes Turrón de Alicante So Special in Spain?
When I think of Christmas in Spain, I think of authentic turrón on the table, cut into uneven blocks and shared with everyone. The sweetness of honey mixed with roasted almonds is what makes this hard almond nougat unforgettable. This Spanish Christmas candy has been part of our family holidays for as long as I can remember.
Making homemade turrón is simple: just almonds, honey, sugar, and egg white, but it always feels special. Among all the Mediterranean nougat recipes, this Spanish almond nougat is the one that always reminds me of home. This Turrón de Alicante is a Spanish nougat specially enjoyed at Christmas, flavored with almonds and honey for centuries.
Why You'll Love This Recipe
- Make in Advance: Prepare the nougat a few days ahead. Store it at room temperature or in the fridge, ready to serve when you need it.
- Gift-Worthy: Wrap it nicely, and almond nougat becomes a thoughtful and delicious homemade gift for any special occasion.
- Perfect for Sharing: Great for enjoying with loved ones and sharing with friends.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Almonds: I always roast whole blanched almonds until they turn golden brown, the aroma that fills the kitchen is amazing, and they add that irresistible crunch every good Spanish almond nougat needs.
- Honey & Sugar: I go with a mild honey mixed with sugar for the base. It's simple, but it creates that sweet, structured backbone that makes this Spanish nougat recipe work so well.
- Egg White: Beaten until stiff and glossy, the egg white is what brings it all together. It binds the nougat beautifully and gives it that smooth, shiny finish.
How to Make Almond Nougat
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Roast the Almonds: Roast the blanched almonds at 340°F (170°C) for 10-15 minutes until golden, then let them cool.
2. Make the Honey Syrup: Heat honey and sugar in a pan until it reaches 230-250°F (110-120°C), then let the syrup rest for 3 minutes.
3. Whip the Egg White: Beat the egg white to stiff peaks, then slowly mix into the syrup. Cook on low heat, stirring until thick and glossy (8-10 minutes).
4. Transfer to Mold: Stir in the almonds, spread the mixture into a greased mold, and let it cool until firm before cutting the almond nougat into rectangular or square shapes.
My Tips for Recipe Success
Slowly Add Egg White: I like to pour the egg white in little by little, whisking gently so it blends smoothly, this way you avoid lumps and keep the texture glossy.
Check the Temperature: I always keep a candy thermometer nearby; if the syrup gets too hot, the nougat turns rock-hard instead of that perfect crisp bite.
Allow Proper Setting Time: I know it's tempting to cut into it right away, but letting it set for a few hours (or even overnight) makes the nougat hold its shape beautifully.
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Recipe
Turrón de Alicante (Spanish Almond Nougat)
Ingredients
- 200 g Almonds
- 125 g Honey
- 125 g Granulated Sugar
- 1 Egg White - Room temperature
Instructions
- Preheat the oven to 340°F (170°C). Arrange the almonds in a single layer on a baking sheet and toast for 10-15 minutes, until they turn a deep golden color. Remove from the oven, transfer them to a plate, and let them cool completely before using.
- In a small saucepan, combine the honey and sugar. Place over medium heat and stir constantly until the sugar dissolves and the mixture begins to bubble. Heat until it reaches 230-250°F (110-120°C) on a candy thermometer, then remove from the heat and let it cool for about 3 minutes.
- In a large bowl, beat the egg white with an electric mixer until stiff peaks form. Slowly whisk in the egg white into the syrup, whisking continuously until smooth and well incorporated. Return the mixture to low heat and whisk for 8-10 minutes, or until it thickens and becomes glossy.
- Add the roasted almonds to the mixture and fold gently until evenly coated. Pour the nougat into a lined or greased mold and spread it evenly with a spatula.
- Leave the almond nougat at room temperature for several hours, or until it is completely firm.
- Remove from the mold, place on a cutting board, and cut into rectangle or square shapes.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This nougat is fantastic! The perfect balance of chewy sweetness and crunchy almonds. A delightful little treat!