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Turrón de Alicante

Serves 4 to 6 Dessert vegetarian, Desserts

Turrón de Alicante

Turrón de Alicante is a beloved confection from the sun-drenched region of Alicante. In many homes, the recipe is passed down through generations, and its preparation is as frequent as it is cherished. Unlike the turrones reserved for festive occasions, this everyday version is a staple, made often enough that the recipe lives in memory, not on paper. It embodies the simplicity and abundance of Spanish family cooking, where ingredients speak for themselves.

Savor the delightful crunch of toasted marcona almonds and the floral sweetness of orange blossom honey, bound by sugar and egg white in this tender yet crisp nougat, all held together by obleas wafer paper for a satisfying contrast.

Ingredients

  • 300 gtoasted marcona almonds
  • 250 gorange blossom honey
  • 100 ggranulated sugar
  • 1egg white
  • 2 sheetsobleas wafer paper

Method

  1. Begin by ensuring your egg white is at room temperature. This will help it whip more easily and incorporate better into the mixture, creating a smooth and stable texture for the turrón.
  2. In a heavy-bottomed saucepan, combine 250 g of orange blossom honey and 100 g of granulated sugar. Heat the mixture over low heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the mixture becomes a uniform amber color. This should result in a fragrant, sweet aroma.
  3. Once the honey and sugar are well combined, increase the heat to medium and bring the mixture to a gentle boil. Continue stirring until it reaches a thick, syrupy consistency, which is crucial for binding the almonds properly.
  4. Remove the saucepan from the heat and carefully fold in 300 g of toasted marcona almonds. Stir until the almonds are thoroughly coated with the honey-sugar syrup. The mixture should be sticky and hold together well, ensuring the almonds are evenly distributed.
  5. In a separate bowl, whip the room-temperature egg white to soft peaks using a hand mixer or whisk. Gently fold the whipped egg white into the almond mixture. This will help lighten the mixture and create a slightly chewy texture once set.
  6. Line a rectangular baking dish with one sheet of obleas wafer paper. Pour the almond mixture onto the wafer, spreading it evenly with a spatula to ensure a uniform thickness. Place the second sheet of obleas on top, pressing gently to adhere.
  7. Allow the turrón to cool at room temperature until it firms up. This may take several hours. The turrón is ready when it is firm to the touch and holds its shape when cut.
  8. Once set, slice the turrón into generous pieces and serve. The texture should be firm yet slightly chewy, with a sweet, nutty flavor that highlights the toasted almonds and fragrant honey.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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