Christmas in Spain wouldn’t be complete without turron. It comes in many varieties but this easy turron recipe is for the nougat type. It’s okay, we’re allowed to speak about Christmas now it’s December.
Ingredients for the easy turrón recipe
This makes enough for you to wolf and still have enough to share – maybe. It is very simple to make but it is a little time intensive, so do plan ahead.
- 200g honey
- 200g white sugar
- 1 large egg white, room temperature
- pinch salt
- 500g toasted nuts
- 500g dried fruit
Kit / extras
- grease-proof paper – although you can also use edible rice paper or sugar paper if you prefer
- An electric whisk or food mixer – it will save a lot of time
- Line a baking dish with grease-proof paper and grease it – as lightly as you can. Set aside.
- Mix the honey, sugar and two tablespoons of water in a small saucepan and place over a medium heat.
- Stir constantly until it all dissolves.
- Pop your thermometer in.
- Increase the heat and bring it up to (280F)
- While it’s coming to the right temperature, beat the egg white and salt. If you have an electric mixer, this will save your muscles a load of aching.
- Beat until the egg whites form soft peaks
- By now, your syrup should have come up to temperature, so add it to the egg whites with the whisk still running. Pour it slowly and steadily.
- Keep mixing until the mixture is thick. This could take a while so be ready. It took me a little under 15minutes.
- Turn the whisk off and stir in the nuts and fruit or whatever you’re popping in.
- Spoon it into your prepared baking dish and use a spatula or knife to smooth the top over.
- Top with another layer of grease-proof paper and pop it into the fridge to set for a minimum of two hours – overnight is even better.
- Once completely set, cut into strips or cubes and consume within a week (you won’t have any problems with that – trust me!)
Spain Buddy tips
- We don’t really eat dried fruit in this house, so we use a mix of toasted nuts.
- Try with pistachio and cranberry (pictured).
- Or walnuts.
- Or candied fruits.
- Or a couple of bags of “Jelly Tots”.
- Or cherries.
- Or anything you fancy!
- Sprinkle with icing sugar before cutting, if you like… or perhaps dunk the cut pieces into melted chocolate.
- Make a grown-up version by adding a shot of your favourite tipple into the syrup before you whop the heat up.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.