Turrón is a traditional Spanish sweet usually eaten as a Christmas dessert. It mainly consists of almonds, honey, sugar and egg white. There are two traditional types:
Turrón duro: a thick almond nougat candy shaped into a rectangular tablet
Turrón blando: a smooth almond nougat candy, similar to an almond paste shaped into a rectangular tablet
Turrón has been very popular for centuries, even outside of Spain. Because of that, we have included easy recipes for you to prepare it. Both types are easy to prepare, you just have to be ready to stir. Below, we provide the recipe for turrón blando. Click here to see the recipe for turrón duro.
1 egg white
200 g honey
100 g sugar
300 g roasted almonds
1 tsp lemon zest
½ tsp cinnamon
- Whip the egg white to a thick glossy meringue.
- Place the honey in a saucepan on low heat. When the honey is very runny, add the sugar gradually while constantly stirring with a wooden spoon. Add the sugar little by little not to form any lumps.
- When the sugar is completely mixed, remove from heat. Keep stirring with a whisk and carefully add the meringue to the saucepan. Do it slowly and never stop stirring.
- Once the mixture is completely mixed and smooth, put the saucepan back on the stove. On low heat, continue stirring for about 15 minutes or until the mixture turns into a thick caramel. As you stir, the mixture will increase in volume, condense and change color to orange.
- When the caramel is thick, stir in the cinnamon and the lemon zest. Stir thoroughly using a wooden spoon. Then, add the ground almonds and mix through.
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