Turrón de Alicante (Spanish Almond Nougat)

Turrón de Alicante is one of Spain’s classic holiday sweets. Made with almonds, honey, and egg white, it has that perfect crunch and sweetness I always look forward to at Christmas.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 45

Total Time 50

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

Toast the Almonds Just Right: I like to roast them until lightly golden; they smell amazing and give the nougat a deeper flavor.

Work Quickly with the Syrup: Once it’s mixed with the egg white, I move fast before it sets. It makes the nougat smoother and easier to spread.

Grease the Mold: I always grease the mold lightly with a bit of oil so the nougat releases easily once it’s set.

Keep the Crunch: I store mine in an airtight container at room temperature; it keeps the nougat crisp and stops it from going soft.

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