📝 About This Recipe
Transport your senses to the sun-drenched orchards of Spain with this classic Turrón de Alicante, a cornerstone of Spanish holiday traditions. This exquisite confection balances the crunch of toasted Marcona almonds with the floral sweetness of orange blossom honey, all held together by a crisp, snow-white meringue. It is a masterclass in texture and a celebration of the Mediterranean's finest tree nuts, offering a sophisticated sweetness that has been perfected over centuries.
🥗 Ingredients
The Nut Base
- 500 grams Marcona Almonds (raw, blanched, and whole)
- 1 teaspoon Lemon Zest (finely grated, optional for aroma)
The Honey Syrup
- 250 grams Orange Blossom Honey (high quality, clear)
- 150 grams Granulated Sugar (white)
- 2 tablespoons Water
- 1 tablespoon Glucose Syrup (prevents crystallization)
The Meringue & Structure
- 2 large Egg Whites (at room temperature)
- 1 pinch Salt (fine sea salt)
- 2 sheets Edible Wafer Paper (also known as rice paper or Pan de Ángel)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Spread the blanched Marcona almonds in a single layer on a baking sheet and toast for 12-15 minutes, shaking the tray occasionally, until they are golden brown and fragrant. Keep them warm in the turned-off oven until needed.
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2
Line an 8x8 inch square baking tin or a specific turrón mold with one sheet of edible wafer paper, trimming it to fit the bottom perfectly.
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3
In a heavy-bottomed saucepan, combine the honey, sugar, water, and glucose syrup. Place over medium heat and stir gently until the sugar dissolves.
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4
Clip a candy thermometer to the side of the pot. Increase the heat slightly and bring the honey mixture to a simmer. Cook until it reaches the 'soft ball' stage, approximately 120°C (248°F).
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5
While the syrup is cooking, place the egg whites and a pinch of salt in the bowl of a stand mixer. Whisk on medium-high speed until stiff peaks form.
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6
Once the honey syrup reaches 120°C, remove it from the heat. With the mixer running on low speed, very slowly drizzle the hot syrup into the egg whites in a thin, steady stream. Avoid hitting the whisk directly.
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7
Increase the mixer speed to medium-high and continue beating for about 5-8 minutes. The mixture will become thick, glossy, and very white.
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8
Transfer the mixture back into a clean, non-stick saucepan or a double boiler. Cook over very low heat, stirring constantly with a silicone spatula for 20-30 minutes. This 'drying' process is crucial for the hard texture of Alicante-style turrón.
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9
The mixture is ready when it becomes very difficult to stir and begins to lose its stickiness. It should look like a thick, heavy paste.
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10
Fold in the warm toasted almonds and lemon zest quickly, ensuring every nut is evenly coated in the white nougat base.
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11
Working quickly before it sets, pour the mixture into the prepared tin. Use a lightly oiled spatula or a piece of parchment paper to press the mixture down firmly into an even layer.
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12
Place the second sheet of wafer paper on top of the nougat. Place a flat board or another tin on top with a heavy weight (like a few cans of food) to compress the turrón as it cools.
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13
Allow the turrón to cure in a cool, dry place for at least 24 hours, though 2-3 days is ideal for the perfect snap.
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14
Once fully set and hard, remove from the mold and use a heavy, sharp knife (or a serrated knife) to cut into rectangular bars or bite-sized pieces.
💡 Chef's Tips
Always use a candy thermometer; guessing the temperature is the most common reason for turrón being too soft. Warm the almonds before adding them to the meringue; cold nuts will cause the sugar to seize too quickly. If you cannot find Marcona almonds, use regular blanched almonds, but Marconas provide the most authentic buttery flavor. Humidity is the enemy of nougat; avoid making this on a very rainy or humid day as the sugar will absorb moisture and stay sticky. Store finished turrón in an airtight container at room temperature; do not refrigerate or it will lose its characteristic crunch.
🍽️ Serving Suggestions
Serve alongside a glass of sweet Spanish Sherry (Pedro Ximénez) or a chilled glass of Cava. Pair with a strong espresso or a cup of thick Spanish hot chocolate for a mid-afternoon treat. Arrange on a 'Bandeja de Dulces' (sweet tray) with dried figs, dates, and walnuts. Crumbled leftovers make an incredible topping for premium vanilla bean ice cream. Gift small bars wrapped in parchment paper and tied with a festive red ribbon.