Rating: 2.71 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

A Spanish-style nougat made out of almonds. Very hard to find.

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Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
3 days
total:
3 days
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.

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  • Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.

  • Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.

Nutrition Facts

178 calories; protein 3.8g; carbohydrates 26.4g; fat 7.9g; cholesterol 34.1mg; sodium 7.2mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
08/05/2009
All Nougat has uncooked eggs in it. I ate a lot of it and never got sick. All in all it is a very good recipe that you definately try. Read More
(13)

Most helpful critical review

Rating: 3 stars
01/05/2010
I hoping this would be more like what we found in Spain but it was nothing like it. Also It never dried out and after 2 days I had to heat it up. I thought "YUCK I should just throw it all out" but after heating it it firmed up and was ok. Read More
(13)
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
08/05/2009
All Nougat has uncooked eggs in it. I ate a lot of it and never got sick. All in all it is a very good recipe that you definately try. Read More
(13)
Rating: 3 stars
01/05/2010
I hoping this would be more like what we found in Spain but it was nothing like it. Also It never dried out and after 2 days I had to heat it up. I thought "YUCK I should just throw it all out" but after heating it it firmed up and was ok. Read More
(13)
Rating: 4 stars
06/23/2009
this sounds very good but i'm concerned with having uncooked eggs and it setting out for 3 days. any suggestions on that? Read More
(9)
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Rating: 1 stars
12/17/2010
I had no luck with this recipe at all. Not only did it never set up the ingredients separated as well. Read More
(4)
Rating: 1 stars
09/17/2012
I was so disappointed. It never set/hardened. I come to figure out there are ingrediants missing after the fact. I compared to other recipes and this one is forgetting the sugar. Expensive lesson since I made a large batch. This honey is not cheap. Read More
(1)
Rating: 4 stars
01/14/2018
This recipe is for Turrón Jijone. This is a SOFT nougat. This never gets hard because it is not supposed to. The hard/firm nougat is Turrón Alicante. Reviewers here have confused the two and the two are quite different. Read More
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Rating: 1 stars
09/19/2012
It did not work at all. I followed the recipe exactly and the ingredients completely separated. I should have listened to the other reviews. The ingredients are expensive. Read More