Spanish Almond Nougat - Turron de Alicante - How to Make Nougat

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories, while corn syrup is more cost-effective.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide healthy fats, while peanuts are a budget-friendly nut alternative.

Preheat the oven to 210°C (410°F) with the bake/broil option.

Add 1 1/2 cups of blanched almonds to a baking tray and mix them to ensure they are in a single layer.

Toast the almonds in the oven for exactly 11 minutes, stirring after 8 minutes for even cooking.

Remove the toasted almonds from the oven and transfer them to a bowl.

Measure 1/2 cup of honey and grease the measuring cup with a little olive oil to prevent sticking.

In a large frying pan over low heat, add the 1/2 cup of honey and cook without stirring for 15 minutes.

After 15 minutes, add 1/2 cup of white sugar to the honey and stir continuously for another 15 minutes to prevent burning.

Continue cooking until the mixture reaches a beautiful caramel color, stirring constantly.

While the caramel is cooking, add the reserved egg white to an electric mixer and whisk until soft peaks form.

Slowly pour the caramel sauce into the mixer while it continues to whisk until soft peaks are achieved again.

Once the caramel is fully incorporated, whisk at medium speed for 3 minutes.

Add the toasted almonds to the mixture and mix until well combined.

Line a bread pan (about 2 inches by 6 inches) with parchment paper and transfer the nougat mixture into the pan, using a spoon if necessary due to stickiness.

Preheat the oven to 75°C (170°F) and place the bread pan with the nougat inside for exactly 2 hours.

After 2 hours, remove the nougat from the oven and let it sit for 1 hour to harden.

Remove the nougat from the bread pan and peel off the parchment paper.

Cut the nougat into slices to check the texture and transfer to a serving board for presentation, garnishing with a fresh strawberry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens