Spanish Turrón

Spanish Turrón

Turrón, or nougat’s origin is most likely Moorish. Like many other Spanish foods the Moorish gastronomic heritage is precedent in the case of nougat, since we know that honey and almonds were products typically consumed by them. Turrón is the mass obtained from the marriage of cooked honey, nuts, generally almonds and egg whites.


Turrón was created by a cook in Barcelona whose surname was Turró, who elaborated the candy with raw materials that were abundant in the region, looking for an indispensable source in times of shortage and famine.

Nougat has evolved with time and now many more ingredients are added, such as chocolate, coconut, candied fruit, coffee and liqueurs. However only the mix of honey and almonds is the essence of the original nougat. So if you visited Spain, and one of the specialties, which is Turrón, remained in your mind and mouth, then don’t hesitate to prepare it yourself. Maybe you are gifted in preparing this confection, which is typical for Christmas, but that you can  enjoy all year round.

Turrón de Jijona


  • 300 grams of ground almonds
  • powdered cinnamon
  • 100 grams of sugar
  • 200 grams of honey
  • 1 egg whites
  • lemon zest


  • Grinding almonds to make a paste is a hard task, we recommend you purchase them already ground. You can use a mixer, but toast the almonds in the oven before and do it little by little and with short time in the mixer, otherwise they will get oily
  • Whisk the egg white
  • In a frying pan put the honey and sugar. Put on the fire at medium heat and stir with a wooden spoon until the ingredients have formed into an homogeneous and thick mix
  • Remove the pan from the fire and add the egg white and stir. There will be lumps at first. Stir until the lumps have disappeared and the mix will have turned into a lighter color. This will take approximately 10 minutes.
  • Add the lemon zest and cinnamon. Stir and add the ground almonds. Stir well until the ingredients are well mixed
  • Pour the mix in a container covered with parchment paper.
  • The mass must be well pressed. One way to do this is to use two containers of the same size. One for the nougat and another to use as weigh to put on top of the turrón

Turrón itself can take on a variety of consistencies and appearances, however they traditionally consisted of the same ingredients; the final product may be either hard and crunchy, or soft and chewy.

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