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Nutrition Facts
Serving Size 1 (339g) Recipe makes 5 servings
Calories 691
Calories from Fat 285		(41%)
Amount Per Serving		%DV
	Total Fat 31.7g	48%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 20.2g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 46mg		1%
Potassium 518mg		14%
Total Carbohydrate 96.0g		31%
	Dietary Fiber 7.2g	28%
	Sugars 85.3g
Protein 16.3g		32%
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Turron De Alicante / Almond Nougat

Recipe #253292 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kitty Kat Cook
Sep 17, 2007

Turron is a product I grew up eating during Christmas time. It's a hard candy confection made out of caramel and almonds. There are other kinds out there, soft, chewy, etc. I used to be able to buy it at the store, but sometimes it's hard to find. The oblea might be hard to find, check in the international isle at your local store. This is mainly sold in Spain. You can also try my recipe for obleas if you have the time.(Convert to US measurements if needed) Enjoy

SERVES 5 -6 (change servings and units)

Ingredients

250 g honey
200 g sugar
4 egg whites
300 g toasted almonds
1 teaspoon vanilla extract
1 tablespoon corn syrup
3 tablespoons water
10 waffles, discs (oblea or hostia discs) (optional)

Directions

1
Beat egg whites until they're white and fluffy.
2
Boil the honey over medium-high heat until it becomes a thick caramel-consistency.
3
Mix the honey and the egg whites.
4
Continue to beat this mixture with a wooden spoon (wooden spoons are best for candies and sweets).
5
Add the vanilla extract and cook with the double boiler method.
6
note: If you don't have a double boiler available, place a medium-sized pot inside a slightly bigger and deeper pot, fill the bigger pot with water so that the smaller one is halfway submerged.
7
Continue stirring until you achieve a caramel consistency.
8
In a separate pot over high heat cook the sugar, corn syrup and the water until you obtain a caramel.
9
Once you have the caramel add the other mixture and the almonds.
10
You have 2 options for assembly:.
11
Grease a working surface.
12
Place the mixture and roll out with a rolling pin, shape to your liking.
13
(it's usually sold in a rectangle shape).
14
Let it cool.
15
Or if you find the oblea cover a rectangular baking sheet with the oblea.
16
Roll out the mixture and let it cool.
17
break into pieces.
18
When cooled the candy should be really hard.