Candy
How to Make Turrón at Home (Soft Spanish Almond Nougat)
Make soft Spanish almond turrón at home with ground almonds, honey, sugar and egg white. No candy thermometer needed, just a long chill in the fridge.
By the Forkful editorial team · Published
Quick answer
Toast 300 g of raw ground almonds until golden. Melt 250 g of honey with 50 g of sugar over low heat, stir in 30 g of pasteurized egg white and cook very gently until thick, then mix in the almonds. Press the dough firmly into a lined mold, weigh it down and refrigerate for at least 6 hours before slicing.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 6 h 45 min
- Makes
- 12 slices
Total time includes 6 h of rising, chilling or cooling.
Turrón is the sweet most closely tied to Spanish Christmas, and every December people look for a way to make it themselves. The soft kind, known as turrón de Jijona or turrón blando, is also the easiest to make at home: it needs no sugar thermometer and no wafer paper, only a few ingredients and a long rest in the fridge.
This version follows the usual home method: toast the almonds, warm the honey and sugar until runny, thicken the mixture gently with egg white and then fold in the almonds. Using pasteurized egg white keeps it safe, and pressing the dough under a weight is what gives clean, firm slices once it has chilled.
Ingredients
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- 300 g raw ground almonds (about 3 cups)
- 250 g light honey (about ¾ cup)
- 50 g granulated sugar (about ¼ cup)
- 30 g pasteurized egg white (about 1 large egg white)
- ½ tsp ground cinnamon
- 1 pinch of fine salt
- ½ lemon, zest only
Instructions
- Toast the ground almonds in a dry skillet over medium heat for 5–8 minutes, stirring constantly, until golden and fragrant. Tip them onto a plate to cool.
- Line a small loaf pan or rigid container (about 4 × 8 inches) with parchment paper, leaving some overhang.
- Put the honey and sugar in a saucepan over low heat and stir gently until the mixture is runny and smooth. Take the pan off the heat.
- Stir in the pasteurized egg white quickly, then return the pan to very low heat. Cook, stirring all the time, until the mixture thickens to a cream. Do not let it boil.
- Remove from the heat and stir in the toasted almonds, cinnamon, salt and lemon zest until you have a thick, workable dough.
- Press the dough firmly into the pan, packing it into the corners so there are no air pockets. Fold the parchment over the top and set a weight on it, such as a milk carton or a few cans.
- Let it cool to room temperature, then refrigerate with the weight on for at least 6 hours or overnight. Lift it out and cut into 12 slices with a sharp, oiled knife.
Tips for the best result
- 1Toast raw almonds yourself: store-bought toasted almonds are often salted, and fresh toasting gives a much stronger flavour.
- 2Keep the heat very low once the egg white goes in. If it gets too hot the egg white sets in lumps instead of thickening the cream.
- 3Press hard and keep the weight on while it chills; this is what makes the slices hold together.
- 4Use a mild honey such as orange blossom or acacia so the almond flavour still comes through.
Storage
Wrap tightly and keep in the refrigerator for up to 5 days. Homemade turrón has no preservatives; for longer storage, freeze it for up to 2 months and thaw in the fridge.
Frequently asked questions
What is the difference between turrón blando and turrón duro?
Turrón blando (Jijona style) is made with finely ground almonds and has a soft, oily texture. Turrón duro (Alicante style) uses whole almonds in a hard honey-and-sugar bar.
Is it safe to use egg white in turrón?
Use pasteurized egg white and warm it gently in the mixture, as in this recipe. Avoid raw unpasteurized egg white, especially for children, pregnant women and older people.
Can I make it without egg white?
Egg white helps give the classic texture, so we have not tested a version without it. If you leave it out, expect a looser, crumblier bar.
