Almond Nougat (Turrón de Almendra) is served during the Christmas Holidays and normally prepared with honey, sugar, egg whites and toasted almonds. This Christmas treat can also have a soft or hard texture, according to your preference. For this recipe, I will be making the hard texture Almond Nougat (Turrón de Almendra).
First, we will prepare the syrup mixture in a saucepan while the egg whites are mixing in the electric mixer. Once the syrup has reached its designated temperature, we will drizzle the syrup into the egg whites in two separate batches. The key to making the hard texture Turrón is drizzling the syrup at the right temperature into the egg whites.
Lining the Baking Pan for the Almond Nougat!
Line an 11x7x1.5-inch glass baking pan with parchment paper (11 x 15 inches) on the bottom and sides. Cut a small slit to each corner with a pair of scissors and then staple together the corners, creating a basket.
Place a sheet of edible rice paper on top of parchment paper and set aside.
Toasting the Whole Almonds!
On a cookie sheet or baking pan, spread evenly 1 pound of whole almonds. Toast for 10 minutes at 350°F or until golden.
Once the almonds are toasted, let cool and place them in a bowl.
Separating the Egg Whites!
Using two large eggs, separate the egg whites from the egg yolks. Place egg whites in a bowl and let stand for about 20 minutes to reach room temperature.
Note: Make sure no fat or grease comes into contact with your egg whites because then they won’t beat up correctly.
Preparing the Syrup for the Almond Nougat!
In a 3-quart saucepan over medium heat, add 2 cups of sugar, ½ cup of honey, 1 cup of corn syrup, ¼ teaspoon of lite salt and ¼ cup of water.
Stir until all the ingredients are well blended and the sugar is dissolved. Stir constantly until sugar is completely dissolved.
The sugar is dissolved so continue cooking without stirring until the temperature reaches to 190°F. Check the temperature periodically, using a candy thermometer. The sugar will bubble as it begins to boil.
When the thermometer is registering a temperature of 190°F, it is time to starting beating the egg whites.
Beating the Egg Whites!
In mixing bowl, add 2 egg whites at room temperature and beat at high speed until stiff peaks are formed. This normally takes approximately 4 to 5 minutes.
As you continue beating the egg whites, the clear liquid stiffens and becomes a solid white color.
The tips of the egg whites are standing straight, forming peaks. We can add the first batch of syrup once it has reached a temperature of 252°F.
Checking the Syrup Temperature for the Second Time!
We can now check again the temperature of the syrup with the candy thermometer. The candy thermometer is registering a temperature of 252°F. Remove saucepan from heat and immediately drizzle one fourth of syrup content into the egg whites.
Drizzling the Syrup into the Egg Whites!
Drizzle approximately one fourth of the hot syrup (visually estimating) into mixer while beating the egg whites. Continue beating for at least 5 minutes.
Note: Place saucepan back on stove or induction cooker until the syrup reaches a temperature of 318°F.
If the hot syrup has not reached a temperature of 318°F after beating the egg whites for 5 minutes, then pause the mixing process.
Rechecking the Temperature for the Hot Syrup!
Add the remaining syrup to the egg white mixture once the syrup has reached a temperature of 318°F.
Start beating the egg white mixture again at high speed while drizzling the remaining syrup.
Adding the Remaining Ingredients to the Almond Nougat!
Once all of the syrup has been added, pour 2 teaspoons of vanilla extract.
and ½ stick of softened salted butter. Continue beating for another 3 to 5 minutes.
We can now add the toasted almonds.
With a spoon, fold almonds into the egg-white mixture until well blended. The mixture will start to harden while mixing the almonds.
Note: As the mixture cools, it will begin hardening so you will need to fold the almonds into egg-white mixture immediately.
The Turrón is now complete.
Refrigerating the Almond Nougat (Turrón)!
Add Turrón into lined glass baking pan.
Place a sheet of edible rice paper on top of Turrón. With your hands placed in the center of Turrón, gently press Turrón until it reaches all four corners.
Flatten the top of Turrón with a small dough roller.
We just finished smoothing out the Turrón on top. The edible rice paper attached itself to the Turrón, becoming part of the candy. Refrigerate overnight.
Cutting the Almond Nougat (Turrón)!
Lift the basket from baking pan after being refrigerated overnight. Remove the block of Turrón from basket and place on cutting board. You can trim off the rice paper around the edges of turrón if you want to. Remember the rice paper is edible.
Allow the Turrón to stand at room temperature for about an hour before cutting the Turrón. This will make it easier to cut into the Turrón. With a sharp knife, cut the Turrón horizontally, with a width of 1½ inches.
Look how beautiful! We can now cut the Turrón into pieces.
The Turrón has been cut into 34 pieces, measuring approximately 1½ x 1½ inches.
You can also individually wrap each piece of Turrón with wax paper and arrange them in a Christmas tin. Give them to your friends and family as a Christmas gift.
This is our honey-sweet nougat (Turrón) prepared with almonds and considered a special treat during the Christmas Holidays.
Click on the button below to watch How to Prepare Turrón (Almond Nougat)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
Almond Nougat (Turrón) is our honey-sweet nougat prepared with toasted almonds and considered a special treat during the Christmas Holidays.
- 1 pound whole almonds
- 2 egg whites, room temperature
- 2 cups sugar
- ½ cup honey
- 1 cup white corn syrup
- ¼ teaspoon of lite salt
- ¼ cup of water
- 2 teaspoons vanilla extract
- ½ stick salted butter, softened
- Lined baking pan with parchment paper on the bottom and sides. Place a sheet of edible rice paper on top of parchment.
- Toast the almonds in oven for 10 minutes at 350°F.
- Add sugar, honey, corn syrup, salt and water into a 3-quart saucepan over medium heat.
- Stir until well blended. Constantly stir the sugar mixture until it dissolves and starts bubbling.
- When the syrup reaches a temperature (candy thermometer) of 190°F, beat the egg whites at high speed until stiff peaks are formed, using a large mixer.
- Drizzle one fourth of syrup content while beating the egg whites once the syrup reaches a temperature of 252°F. Continue beating for approximately 4 to 5 minutes.
- Return saucepan on top of stove and continue cooking until the syrup has reached a temperature of 318°F.
- Start the mixer and drizzle the remaining syrup after reaching a temperature of 318°F. Add the vanilla extract and softened butter. Continue beating for 3 to 5 minutes.
- Add the toasted whole almonds and fold almonds into egg-white mixture until well blended. As the mixture cools, it will begin to harden.
- Spoon the Turrón onto lined baking pan. Place a sheet of edible rice paper on top of Turrón. With the palm of your hand placed in the center of Turrón, gently press down until it reaches all four corners.
- Flatten top of Turrón with a small dough roller. Refrigerate overnight.
- Remove Turrón from baking pan after being refrigerated and place on cutting board. Let stand at room temperature for at least 1 hour before cutting.
- Cut the Turrón horizontally (1½-inch width) with a sharp knife and then cut into 34 pieces, measuring 1½ x 1½ inches.
For this recipe, I used 2 sheets of edible rice paper. I also lined glass baking pan (11x7x1.5 inches) with parchment paper cut into 11 x 15 inches.
- Category: Nougat
- Method: Boiling, Mixing and Baking
- Cuisine: Puerto Rican