Turrón and nougat are often confused, and for good reason: both are sweet confections made with nuts and sugar or honey. The key difference lies in their texture and ingredients—Spanish turrón is typically firmer and often uses almonds, while nougat can be softer or chewier and may include a wider variety of nuts. This guide breaks down the differences so you can choose the right one for your recipe or treat.
Ingredients
- 1 cup (200 g) granulated sugar
- 1/2 cup (170 g) honey
- 1/4 cup (60 ml) water
- 2 large egg whites (pasteurized if you prefer)
- 2 cups (280 g) whole almonds, toasted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Edible rice paper (optional, for lining)
Instructions
- Line an 8×8-inch (20×20 cm) pan with parchment paper or edible rice paper. Set aside.
- In a medium saucepan, combine sugar, honey, and water. Heat over medium, stirring until sugar dissolves. Bring to a boil and cook until the mixture reaches 300°F (149°C) on a candy thermometer (hard-crack stage). This takes about 10–12 minutes.
- While the syrup cooks, beat the egg whites in a stand mixer with the whisk attachment until stiff peaks form.
- When the syrup reaches 300°F (149°C), slowly pour it into the egg whites in a thin stream while the mixer runs on low. Increase speed to medium-high and beat until the mixture is thick, glossy, and holds its shape, about 5–7 minutes.
- Fold in the toasted almonds, vanilla, and salt with a spatula.
- Spread the mixture evenly into the prepared pan. Smooth the top with a wet spatula.
- Let it set at room temperature for at least 2 hours, until firm. For a firmer turrón, refrigerate for 1 hour more.
- Cut into squares or bars with a sharp knife. Serve at room temperature.
Tips
- Use a candy thermometer: The sugar syrup must reach 300°F (149°C) for the correct texture. If it doesn’t get hot enough, the turrón will be sticky; too hot, and it will be brittle.
- Toast the almonds: Toasting brings out their flavor and adds crunch. Spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, shaking once.
- Substitute nuts: You can replace almonds with hazelnuts, pistachios, or a mix. The texture will change slightly, but the recipe still works.
- Be careful with hot syrup: The sugar syrup is extremely hot. Keep it away from children and use oven mitts when handling the pan.
Serving Suggestions
Serve turrón as a dessert with coffee or tea, or crumble it over vanilla ice cream. It also pairs well with fresh fruit like figs or grapes. For a festive touch, slice it thin and serve alongside a cheese board.
Variations
- Chocolate Turrón: Melt 4 oz (115 g) dark chocolate and drizzle it over the top before it sets.
- Spiced Turrón: Add 1/2 teaspoon of cinnamon or cardamom to the nut mixture.
- Soft Nougat: Instead of cooking the syrup to 300°F (149°C), cook it to 260°F (127°C) for a softer, chewier texture—this is more like traditional nougat.
Storage and Reheating
Store turrón in an airtight container at room temperature for up to 2 weeks. For longer storage, wrap it tightly and refrigerate for up to 1 month, or freeze for up to 3 months. To serve, bring to room temperature before cutting. If it becomes sticky, refrigerate for 30 minutes before slicing.
Frequently Asked Questions
What is the main difference between turrón and nougat? Turrón is a Spanish confection made with almonds and honey, typically firmer and more brittle. Nougat is a broader term that can be soft or hard, and often includes other nuts like pistachios or hazelnuts.
Can I use honey instead of sugar? Yes, you can substitute some or all of the sugar with honey, but the texture may be softer and the flavor more pronounced. If using all honey, reduce the water to 2 tablespoons.
Why is my turrón sticky? Sticky turrón usually means the syrup didn’t reach the correct temperature. Make sure it hits 300°F (149°C) before adding to the egg whites.
Is turrón gluten-free? Yes, this recipe is naturally gluten-free. Just check that your rice paper (if used) is gluten-free.
Can I make this without a stand mixer? Yes, you can use a hand mixer, but you’ll need to hold the mixer in one hand and pour the syrup with the other. Have a helper pour the syrup while you mix.
How long does turrón last? At room temperature, it lasts up to 2 weeks. Refrigerated, it lasts up to a month. Freeze for up to 3 months.
Related
- Simmering in a Stew Recipe: How to Do It Right
- Simmering in Cultural Traditions: A Hearty Stew
- Simmering in Low Heat: How to Do It Right
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).