Turrón de Alicante Recipe

The Spanish festive treat turron alicante is a firm nougat. This famous turron “duro,” made with almonds and honey, is a Christmastime favourite in Spain but is delicious any time of year. One of the most well-known varieties of turron, along with Turron Jijona, is Turron Alicante.

Turrón de Alicante Recipe

The nougat’s traditional flavourings, Marcona almonds and honey, date back generations.

The Spanish nougat turrón de Alicante is commonly eaten over the holiday season. Since ancient times, the nougat has been flavoured with Marcona almonds and honey, showcasing both local products and Arabic influence. Typical of the region, Turrón de Alicante consists of two wafer sheets with a hard nougat in the middle. The turrón from Jijona, a near relative, is softer and chewier than the turrón from Alicante. Torrone, the Italian take on turrón, is just one of several variations found throughout the Mediterranean.

As I beat egg whites and hot syrup into a sticky cloud of nougat this morning while the aroma of honey and almonds rose from my mixing bowl, memory took over and I saw myself under the blue-tinted neon lights of a drugstore, where I grinned. The magic of the holiday season lies in the details. Furthermore, it’s very tasty.


  • Nonstick cooking spray
  • 1 1/4 cups sugar
  • 1/3 cup honey
  • 2 tablespoons water
  • 1 large egg white, room temperature
  • 1/8 teaspoon salt
  • 1/2 teaspoon finely grated lemon zest
  • 2 sheets of wafer paper, trimmed to 8- by 8-inches (see note)
  • 3/4 cup Marcona almonds, very coarsely chopped


  1. To make a sling, line an 8-by-8-inch baking pan with heavy-duty foil along its length and then again across its width. Spray the sides lightly to lightly cover them.
  2. Mix the sugar, honey, and water in a large, heavy-based pot. Over medium heat, stir sugar with a wooden spoon for 7-10 minutes, or until it dissolves completely. Raise the heat to medium-high and bring the syrup to a boil until the thermometer reads 250°F (121°C), about 2 to 3 minutes.
  3. In the meantime, whisk the egg whites with the salt on medium speed for about 2 minutes, or until soft peaks form.
  4. Stir hot syrup into egg whites in a slow, steady stream while the mixer is on low speed. It should take around 10 minutes of beating for the mixture to become thick and glossy, and the outside of the bowl to become cool to the touch. Cream in the lemon zest and mix until incorporated.
  5. Spray nonstick frying spray lightly onto a rubber spatula. Mix with some almonds.
  6. Prepare a baking dish by inserting a single wafer paper, once it has been trimmed to fit (see note). Spread the turrón batter evenly in the pan using a spatula. Then place the second sheet of wafer paper on top and lightly press down on it using a flat-bottomed 1/2-cup measure.
  7. Allow 1 to 2 hours to set at room temperature. Make quick work of moving the turrón from the sling to the chopping board. Take off sling, throw it away, and then slice into eight servings.


Place one sheet of wafer paper on a cutting board, and then use the board to trim the paper down to 8 inches on each side. Prepare a baking sheet with paper. Trim the excess paper using a knife. Put the second sheet back in and do it again.
Cake supply stores and bakeries selling custom cakes will have edible wafer paper.

Machines and tools of a unique nature

All you need is an 8×8-inch baking pan, heavy-duty foil, edible wafer paper, an electric mixer, a rubber spatula, a wooden stirring spoon, a candy thermometer, and a large heavy-bottomed pot.


  • 254 CALORIES
  • 7g FAT
  • 48g CARBS
  • 3g PROTEIN


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