Christmas brings familiar traditions in many countries: special clothes, carols, rich meals, mulled drinks and sweet treats. In England, mince pies are a seasonal staple. In Spain, similar celebrations revolve around local flavors — carols in Spanish, regional dishes, and a beloved confection called turrón. Served in almost every home after a generous holiday dinner, turrón is Spain’s answer to the classic seasonal sweet: a crunchy, honey-sweetened almond nougat that finishes the meal perfectly.
INGREDIENTS
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350 g good-quality raw almonds, ideally Spanish Marcona, blanched (skinless)
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1 egg white
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200 g honey
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100 g caster (superfine) sugar
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1/2 tsp ground cinnamon
Preparation
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Preheat the oven to 200°C / 400°F / gas mark 6.
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Spread the raw almonds on a baking tray and roast for about 6 minutes, until they turn lightly golden. Allow them to cool, then pulse in a food processor until they reach the texture of ground almonds. Avoid over-processing, which releases too much oil and makes the mix greasy.
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In a clean, grease-free bowl whisk the egg white until it forms an opaque white foam. This should take about a minute and provides lightness to the nougat.
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Combine the honey, sugar and cinnamon in a heavy-based saucepan over low–medium heat. Stir gently with a wooden spoon or spatula until the sugar dissolves into the honey. Remove from the heat briefly and whisk in the egg white foam gradually, a little at a time, mixing continuously so the egg incorporates smoothly.
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Return the pan to low heat and fold in the ground almonds gradually, stirring steadily with the wooden spoon or spatula. Continue stirring as the mixture thickens; this should take no more than five minutes. Work patiently to avoid burning and to achieve a cohesive, slightly sticky mass.
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If the mixture separates or appears grainy, briefly pulse it in the food processor for 20–30 seconds; it will usually come back together and become uniform.
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Transfer the mixture to a cake tin or mould (approximately 25 cm x 12 cm). Use a spatula or, if cool enough, your fingers to press and smooth the surface, making sure the mixture reaches into the corners. Let the turrón cool at room temperature for at least three hours to set properly.
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Once firm, remove the mould and slice the turrón into portions. Serve at room temperature as a dessert or alongside coffee after holiday meals. Properly stored in an airtight container, it will keep for several weeks.