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Turron De Alicante: A Taste of Spanish Christmas

Christmas, for me, wasn’t just about the twinkling lights and carols; it was the unforgettable taste of Turron de Alicante. I can still picture my grandmother, her hands gnarled with age but steady as she unwrapped the familiar rectangular slab. The crisp, almost papery oblea, giving way to the rock-hard nougat studded with almonds. Each bite was a symphony of textures and flavors – the rich caramel, the subtle vanilla, and the satisfying crunch of toasted almonds – a taste that instantly transported me to cozy family gatherings. Even now, the mere scent of honey and toasted almonds brings back cherished memories of laughter, warmth, and the magic of the holidays.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5-6
Dietary Type: Gluten-Free

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 oblea discs (or hostia discs), optional

Equipment Needed

Double boiler (or two pots, one larger than the other)
Wooden spoon
Rolling pin
Rectangular baking sheet (if using oblea)
Greased working surface
Pot for boiling honey
Pot for making caramel

Instructions

Begin by beating the egg whites in a clean, dry bowl until they form stiff, glossy peaks. This is best done with an electric mixer, but you can certainly do it by hand if you’re feeling ambitious! Be careful not to overwhip.
In a separate pot, bring the honey to a boil over medium-high heat. Continue cooking the honey until it reaches a thick, caramel-like consistency. Watch it carefully, as honey can burn easily. The color should deepen to a rich amber.
Gradually and gently mix the boiled honey into the beaten egg whites, folding it in to maintain as much volume as possible. The mixture will deflate slightly, but that’s okay.
Continue to beat this mixture with a wooden spoon. A wooden spoon is traditionally used for candies and sweets as it doesn’t react with the ingredients like some metals might.
Add the vanilla extract to the honey and egg white mixture.
Now, it’s time to cook the mixture using a double boiler method. If you don’t have a double boiler, you can easily create one. Place a medium-sized pot inside a slightly bigger and deeper pot. Fill the bigger pot with water so that the smaller pot is about halfway submerged.
Continue stirring the mixture in the double boiler until it achieves a caramel consistency. This may take some time, so be patient and keep stirring to prevent sticking or burning.
While the honey and egg white mixture is cooking, prepare the caramel. In a separate pot over high heat, combine the sugar, corn syrup, and water.
Cook the sugar mixture until it turns into a caramel. This requires close attention. Stir occasionally at first, then constantly as the sugar starts to melt and color. The caramel should be a deep amber color, but not burnt.
Once the caramel is ready, carefully add it to the honey and egg white mixture. Stir to combine thoroughly.
Add the toasted almonds to the combined mixture and stir well to ensure they are evenly distributed throughout the nougat.
Grease a working surface – parchment paper or a silicone mat works well.
Pour the mixture onto the greased surface and roll it out with a rolling pin, shaping it to your desired form. Traditionally, Turron de Alicante is sold in a rectangular shape.
Let the mixture cool.
If you are using oblea discs, cover a rectangular baking sheet with the oblea.
Roll out the nougat mixture and place it on top of the oblea.
Let the nougat cool completely.
Break the cooled nougat into pieces (if you didn’t use oblea), or cut it into squares or rectangles if you are using oblea.
When fully cooled, the candy should be very hard.

Expert Tips & Tricks

Toasting the almonds properly is crucial for the flavor and texture of the Turron. Make sure they are evenly toasted to a golden brown color.
The key to a perfect Turron is achieving the right caramel consistency in both the honey and sugar mixtures. Keep a close eye on them and don’t be afraid to adjust the heat as needed.
If your Turron seems too soft, it may not have been cooked long enough. You can try placing it in a low oven (around 200°F/95°C) for a short period to help it harden.
For a smoother texture, you can use blanched almonds. However, using almonds with the skin on gives a more rustic and intense flavor.
If you don’t have corn syrup, you can substitute it with more sugar, but the texture might be slightly different.

Serving & Storage Suggestions

Turron de Alicante is traditionally served as a festive treat during the Christmas season. Serve it in bite-sized pieces alongside other holiday sweets, such as polvorones or mantecados. It also pairs beautifully with a glass of sweet dessert wine or a cup of strong coffee.

To store Turron, wrap it tightly in parchment paper or plastic wrap and store it in an airtight container at room temperature. Properly stored, it can last for several weeks. Do not refrigerate it, as this can make it sticky. It doesn’t freeze well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	692 kcal	35%
Total Fat	32g	49%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	47mg	2%
Total Carbohydrate	96g	32%
Dietary Fiber	7g	28%
Sugars	85g	340%
Protein	16g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Soft Turron (Turron de Jijona): For a softer, chewier version, use ground almonds instead of whole toasted almonds and cook the mixture for a shorter period of time.
Chocolate Turron: Add cocoa powder to the honey and egg white mixture for a chocolatey twist.
Nut Variations: Experiment with different nuts such as hazelnuts, macadamia nuts, or pistachios to create unique flavor combinations.
Citrus Zest: Add a touch of lemon or orange zest to the mixture for a bright and aromatic flavor.
Sugar-Free Version: Use a sugar substitute suitable for candy making. Be aware that the texture and flavor may differ.

FAQs (Frequently Asked Questions)

Q: Why is my Turron not hardening?
A: This usually means that the honey or caramel wasn’t cooked long enough to reach the right consistency. You can try putting it back in a low oven to help it dry out.

Q: Can I use a different type of honey?
A: Yes, you can use different types of honey, but the flavor will be slightly different. Mild honeys like clover honey are a good choice.

Q: Where can I find oblea discs?
A: Oblea discs can sometimes be found in the international aisle of your local grocery store, especially in stores that carry Spanish or Latin American products. You can also find them online.

Q: Can I make this recipe without a double boiler?
A: Yes, you can improvise a double boiler by placing a smaller pot inside a larger pot filled with simmering water. Make sure the water doesn’t touch the bottom of the smaller pot.

Q: How long does Turron de Alicante last?
A: Properly stored, Turron de Alicante can last for several weeks at room temperature.

Final Thoughts

Making Turron de Alicante at home is a wonderful way to connect with Spanish culinary traditions and create lasting memories. While it requires some patience and attention to detail, the result is a truly rewarding and delicious treat. Don’t be afraid to experiment with different variations to find your perfect Turron. And most importantly, enjoy the process and share the delicious results with your loved ones! Happy candy-making!

Turron De Alicante / Almond Nougat Recipe