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Mediterranean

Turrón

The hard Alicante-style nougat of Spain: honey and sugar cooked slowly with whipped egg white until brittle, packed with toasted almonds and pressed between sheets of edible wafer. A Christmas sweet in every Spanish household, and worth the long, patient stir.

DessertsSnacks25g+ protein8g+ fibre
80 min20 prep · 60 cookHard1451 kcalper serving
Turrón

Method

  1. Heat the oven to 160C. Spread 150 g of whole blanched almonds on a baking tray in a single layer and toast for 10-12 minutes, shaking once, until pale golden and fragrant. Turn the oven off and leave them inside: they must go into the nougat hot, or they will chill and seize the mixture.
  2. Line the base of a small tin or wooden frame about 10 x 8 cm with 1 sheet of oblea, trimmed to fit exactly with scissors. Have the second sheet, a spatula and a small board that fits inside the tin ready by the stove — once the syrup is at temperature you will have less than a minute to work.
  3. Whisk 1 in a clean bowl to stiff, glossy peaks that hold their shape on the whisk. Set aside.

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Per serving

1451kcal
35gprotein
150gcarbs
90gfat
17gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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