📝 About This Recipe
Transport your senses to the sun-drenched plazas of Spain with this classic Turrón de Alicante, a hard, brittle almond nougat that has defined Spanish Christmas for centuries. This naturally gluten-free masterpiece balances the floral sweetness of orange blossom honey with the deep, toasted crunch of Marcona almonds. It is a sophisticated confection that celebrates the purity of its ingredients through a delicate process of caramelization and aeration.
🥗 Ingredients
The Almond Base
- 500 grams Raw Marcona Almonds (blanched and skinless)
- 1 teaspoon Lemon Zest (finely grated, optional for aroma)
The Nougat Matrix
- 250 grams Orange Blossom Honey (high quality, clear honey)
- 150 grams Granulated White Sugar
- 1 large Egg White (at room temperature)
- 1 pinch Salt (to balance the sweetness)
- 1/2 teaspoon Vanilla Bean Paste (optional)
The Structure
- 2 sheets Edible Wafer Paper (also known as rice paper, ensure it is gluten-free)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Spread the Marcona almonds in a single layer on a baking sheet and toast for 10-12 minutes, stirring occasionally, until they are golden brown and fragrant. Keep them warm in the turned-off oven until needed.
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2
Prepare your mold (a rectangular 8x4 inch silicone mold or a wooden turrón box) by lining the bottom with a sheet of edible wafer paper trimmed to fit exactly.
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3
In a heavy-bottomed saucepan over medium heat, combine the honey and the sugar. Stir constantly with a wooden spoon until the sugar has completely dissolved into the honey.
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4
Bring the honey mixture to a gentle simmer. Continue cooking for about 15-20 minutes, stirring frequently. You are looking for the mixture to thicken and reach the 'hard ball' stage (approximately 125°C / 257°F on a candy thermometer).
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5
While the honey is simmering, place the egg white and a pinch of salt in a clean glass bowl. Beat until very stiff peaks form.
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6
Once the honey mixture reaches the correct temperature, remove it from the heat. Very slowly, fold a small spoonful of the hot honey into the egg whites to temper them, then gradually fold the egg whites into the main saucepan.
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7
Return the saucepan to very low heat. Stir the mixture constantly for another 10-15 minutes. The mixture will lighten in color and become very thick and difficult to stir; this evaporates the moisture from the egg whites.
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8
To test if it is ready, drop a small amount into a glass of cold water. It should immediately form a hard, brittle thread that snaps when bent.
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9
Quickly fold in the warm toasted almonds, lemon zest, and vanilla bean paste. Ensure every almond is thoroughly coated in the white nougat mixture.
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10
Pour the mixture into the prepared mold. Use a spatula (lightly greased with neutral oil) to press the mixture down firmly and level the surface.
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11
Place the second sheet of wafer paper on top of the hot nougat. Press down firmly with your hands or a flat weight to ensure the paper adheres and the turrón is compact.
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12
Allow the turrón to cool at room temperature in a dry place for at least 24 hours. Do not refrigerate, as humidity will make the nougat sticky.
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13
Once fully set and hard, remove from the mold and use a heavy, sharp serrated knife to cut into thick rectangular bars or bite-sized pieces.
💡 Chef's Tips
Always use a candy thermometer to ensure the honey reaches the 'hard ball' stage for that signature snap. Keep the toasted almonds warm in the oven until the moment you mix them in; cold almonds will cause the sugar to seize too quickly. If you don't have wafer paper, you can use parchment paper, but the wafer paper is traditional and prevents the nougat from sticking to your fingers. Ensure the bowl and whisk used for egg whites are completely grease-free, or the whites won't reach the necessary volume. Store the finished turrón in an airtight container in a cool, dry pantry; it will stay delicious for several weeks.
🍽️ Serving Suggestions
Serve alongside a glass of sweet Pedro Ximénez sherry for the ultimate Spanish pairing. Accompany with a strong, dark espresso to cut through the intense sweetness of the honey. Arrange on a festive platter with dried figs, apricots, and walnuts for a traditional 'sobremesa' spread. Break into smaller shards and use as a sophisticated garnish for a simple vanilla bean panna cotta. Pair with a crisp glass of Cava to celebrate a special occasion.