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Easy Turron recipe (nougat type)

The Easy Turron Recipe step by step. What is Turron - Turrón is an old, traditional sweet said to be of Moorish (Arabic) origin. It has been popular for centuries.  It is said that the Moors invented turrón over 500 years ago in Jijona, a small town about 30 miles or so north of Alicante.  During the Christmas period every single shop will be full with lots of different types.

There are two traditional, basic types of turrón: soft Jijona or turrón blando, which is so smooth it has the consistency of peanut butter, and hard Alicante or turrón duro, which is like a thick almond nougat candy, similar to the texture of peanut brittle.

It is very simple to make but it is a little time intensive, so do plan ahead.

200g honey

200g white sugar

1 large egg white, room temperature

pinch salt

500g toasted nuts

500g dried fruit

Kit / extras

  • grease-proof paper – although you can also use edible rice paper or sugar paper if you prefer
  • An electric whisk or food mixer – it will save a lot of time
  • cooking thermometer



Line a baking dish with grease-proof paper and grease it – as lightly as you can. Set aside.

Mix the honey, sugar and two tablespoons of water in a small saucepan and place over a medium heat.  Stir constantly until it all dissolves.

Pop your thermometer in.  Increase the heat and bring it up to (280F)

While it’s coming to the right temperature, beat the egg white and salt. If you have an electric mixer, this will save your muscles a load of aching.

Beat until the egg whites form soft peaks

By now, your syrup should have come up to temperature, so add it to the egg whites with the whisk still running. Pour it slowly and steadily.

Keep mixing until the mixture is thick. This could take a while so be ready. (It should take around 15minutes).

Turn the whisk off and stir in the nuts and fruit or whatever you’re popping in.

Spoon it into your prepared baking dish and use a spatula or knife to smooth the top over.

Top with another layer of grease-proof paper and pop it into the fridge to set for a minimum of two hours – overnight is even better.

Once completely set, cut into strips or cubes and consume within a week (you won’t have any problems with that – trust me!)


  • Try with pistachio and cranberry
  • Or walnuts.
  • Or candied fruits.
  • Or a couple of bags of “Jelly Tots”.
  • Or cherries.
  • Or anything you fancy!
  • Sprinkle with icing sugar before cutting, if you like… or perhaps dunk the cut pieces into melted chocolate.
  • Make a grown-up version by adding a shot of your favourite tipple into the syrup before you whop the heat up.

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