Confection, that has conquered the world: turron

The taste of this sugary delicacy has won over many of those with a sweet tooth.

This sweet of Arabic origin has won over many of those with a sweet tooth. Honey, fried almonds, egg whites and sugar – are all the ingredients that are required for preparing this traditional winter confection. Nougat is loved in Spain, Italy and some other countries of Latin America.

The difference is that the Italian turron has added raisins, whereas the Spanish turron has honey mixed with sugar. A famous Spanish joke states that in a combination with champagne turron is a “fulminate mixture”.

Try chocolate turron!

The oldest turron recipe was published in the Spanish “Guidelines for women” in the sixteenth century. The oldest recipe states: “For every pound of honey use one well-beaten egg white, mix it together. Beat the mixture well and leave to stand for a whole day. On the next day, heat the mixture, whilst mixing continuously, and cook until ready”.

As a matter of fact, the cooking instructions of this Christmas delicacy hasn’t changed a bit since then. Whilst for the Spanish it is “turron”, for the Russians this yummy honey treat is called “nougat”, and the French know the dessert turron as the almond praline.

Nowadays other than nuts the nougat may also have chocolate, cinnamon, dried fruits, berries, zest, candied fruit and vanilla.

Xmas turron with nuts

Recipe for the winter turron

You need:

  • 3 egg whites
  • 250g sugar
  • 1 cup of honey
  • 1 cup of your favourite nuts
  • 5 sheets of rice paper

Cooking instructions:

  1. Using a hand mixer beat three cooled egg whites into a thick foam.
  2. Separately prepare the syrup using 1 cup of honey and 1 cup of sugar. Cook in a way that would allow it to thicken slightly. Pour the syrup out slowly in a thin stream into the beaten egg whites whilst continuing to beat the whites.
  3. Add the various nuts and candied fruits (pistachios, hazelnuts, walnuts, cashews, lemon zest, desiccated coconut) into the thick and still warm nougat.
  4. Evenly spread the nougat on the rice paper. Once the nougat dries out slightly, cover it with the second sheet of rice paper and leave to dry.
  5. Using a sharp knife cut the dried out nougat and serve at the Christmas table.

Xmas Turron recipe


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