• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    » Home » Recipes » Naturally Sweetened Desserts » Turrón de Navidad

    Turrón de Navidad

    Posted: Dec 18, 2012 · Updated: Dec 16, 2022 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    I'm told that Christmas time in Spain is a magical place.  The streets are brimming with lights, nativity scenes are adorned throughout the city, and pasteleria's are filled with Christmas treats that make their appearance but once a year. What I most enjoy about Spanish Christmas treats is that the integrity of their original ingredients are mostly maintained.  Their treats are simple – made up mostly of lard, chocolate, nuts, and honey.  They're pleasantly sweet, and rich.

    Turrón de Navidad is no exception. An almond nougat candy, it consists of only three ingredients.  Roasted almonds, egg whites, and raw honey.

    Turrón is of Moorish origin and was invented over 500 years ago in a small town of Spain called Jijona. The wildflowers growing in the mountainsides brought an abundance of honey which is the staple ingredient in turrón.

    There are two traditional types of turrón. Soft Jijona orturrón blando, which is smooth with a consistency of peanut butter, and hard Alicante or turrón duro, which is like the recipe provided here – a thick almond nougat candy.

    This recipe is what you would call a turrón casero.  One made at home.  It's very simple to make as it only has three ingredients. The egg whites, the binding ingredient, are whipped to a glossy meringue and folded into warmed honey.  Together, its brought to heat and constantly stirred until a thick caramelized candy has been formed.  This can take anywhere from 15 to 20 minutes.  Once caramelized, roasted almonds are added to the mixture and poured into a mold to cool and harden.

    Once cooled, the candy can be sliced and served. Slices should be cut small, as they are rich.  I can't think of home in Spain that doesn't enjoy turrón de Navidad in it's Holiday season.  I hope you can make it a part of your Holiday's as well.

    Turron with honey and almonds
    Rate this Recipe

    Turrón de Navidad

    Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It's super-simple, sweet flavor is a special treat at Christmas time.
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 1 ¾ cup roasted almond slivers (preferably soaked and dehydrated)
    • 1 ½ cups honey
    • 3 egg whites

    Instructions

    • Roast the almonds at 375F for 10 minutes mixing them up halfway through.
    • In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.
    • Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.
    • Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.
    • Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
    • Cool in the refrigerator for 2-3 hours before slicing. Buen provecho.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    Primary Sidebar

    Reader Favorites

    • Mushroom pate in a glass jar on a copper dish garnished with sage leaves and fresh thyme, served with toasted bread and Belgian endive
      Wild Mushroom Pâté
    • Rose water in a clear bottle with black cap, damask roses in background
      Rose Water
    • CBD oil
      How to Make CBD Oil
    • sourdough starter in a jar
      Easy Sourdough Starter
    • Bone Broth in a white bowl garnished with bay leaf
      Bone Broth
    • fermented hot sauce
      Easy Fermented Hot Sauce

    In Season Now

    • fermented salsa in a glass jar, garnished with cilantro flowers and lime
      Fermented Salsa
    • Cauliflower tabbouleh in a white bowl, garnished with mint, lemon and parsley
      Cauliflower Tabbouleh
    • Plum Clafoutis
    • Red fruit salad with strawberries, raspberries, cherries and watermelon in a white bowl
      Red Fruit Salad

    Footer

    ↑ back to top

    Cooking Club

    • Join the Club
    • Meal Plans + Downloads
    • Sign-in

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Summer Vegetable Recipes
    • Summer Fruit Recipes

    Connect

    • About
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.