Turron de Almendra (Spanish Almond Nougat)
Chewy white honey nougat studded with toasted whole almonds, the Spanish Christmas sweet. You will need a sugar thermometer.
- Time1 hr
- LevelHard
- Costabout £0.16 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Toast the almonds on a tray for 8 minutes until golden, then keep them warm. Line a 20 by 10 cm loaf tin with 2 sheets of rice paper.
8 min - 2
Whisk the egg whites in a large, clean heatproof bowl to stiff peaks. Set the bowl on a damp cloth so it does not slide.
- 3
Put the honey, sugar and water in a large, deep pan. Heat gently until the sugar dissolves, then boil without stirring until a sugar thermometer reads 135C. This takes about 8 minutes.
8 min - 4
With an electric whisk running on high, pour the hot syrup onto the egg whites in a thin, steady stream. Keep whisking for 5 to 8 minutes until the mixture is very thick, glossy and holds its shape.
7 min - 5
Quickly fold in the warm almonds with a wet spatula. Press the mixture firmly into the tin, level the top and cover with the remaining 2 sheets of rice paper.
- 6
Place a board and a couple of tins on top to press it. Leave overnight at room temperature to set firm. Cut into 20 slices with a sharp, oiled knife. Wrap each piece in baking paper and store in a tin for up to 3 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.