Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Turrón (Spanish Nougat)

<em>Turrón</em> (Spanish Nougat) Related:   desserts & sweets, Europe, gluten-free option, kid-friendly, vegetarian

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 1 8-by-4-inch loaf pan

User Rating:
VN:F [1.9.22_1171]
Rating: 0.0/4 (0 votes cast)

This recipe for traditional Spanish nougat is adapted from A Drizzle of Honey. I am not a candy maker and found that you need to be focused while preparing it or it will become an unmanageable sticky mess. I used aquafaba (the liquid from a can of chickpeas) to replace the recipe’s egg whites, and yes, it really works. If you’re a novice candy maker like me, and your pan is covered with sticky sugar mixture afterwards, don’t panic—here’s how to clean it.

Ingredients

  • A pinch of baking flour (or potato starch for gluten-free/Passover)
  • 2 egg whites (or 4 tablespoons aquafaba)
  • ¾ cup honey (to make it vegan, agave might work; I didn’t try it)
  • ¾ cup sugar
  • ¾ cup toasted nuts (almonds are traditional, but you can use a mix)
  • 1 tablespoon cinnamon
  • A few drops almond extract (optional)

Preparation

  • Assuming you don’t have a traditional turrón/nougat boxes, a small baking or loaf pan will suffice (or a cigar box as recommended in the cookbook). Line with parchment paper and dust with flour.
  • Beat egg whites or aquafaba until stiff peaks form. Combine honey, egg whites/aquafaba and sugar in a medium saucepan over low-medium heat and bring to a boil. Once it begins to boil, stir constantly for about 10 minutes. The syrup is ready when a drop of the mixture dropped into cold water forms a ball.
  • Cool slightly; then, fold in the nuts, cinnamon and optional almond extract. Scoop the mixture into the baking pan with an oil-coated spatula. Let cool. Once it has nearly hardened, dust with flour and cover with a piece of parchment paper. Slice before it fully hardens, or once cool and brittle, break into pieces.

Leave a Reply