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spanish turon de jijona soft nougat recipe

Spanish Turron de Jijona (Soft Almond Nougat)

This Spanish Turron de Jijona is a soft almond nougat made with toasted almonds, honey, and sugar. It’s smooth, nutty, and gently sweet. A classic Christmas dessert from Spain that melts in your mouth and feels comforting with every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 1 day
Total Time 1 day 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Spanish
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups raw almonds skin on
  • 1 cup honey orange blossom honey if possible
  • 1/2 cup white sugar
  • 1 large egg white
  • Zest of 1 lemon
  • Pinch of cinnamon optional

Method
 

  1. Step 1: Toast the Almonds
  2. Preheat oven to 350°F (175°C).
  3. Spread almonds on a baking tray. Toast for 10–12 minutes, stirring once.
  4. Let them cool fully.
  5. Step 2: Grind the Almonds
  6. Add cooled almonds to a food processor.
  7. Pulse until thick and slightly grainy.
  8. Do not turn it into almond butter.
  9. Step 3: Cook Honey and Sugar
  10. Add honey and sugar to a heavy saucepan.
  11. Heat on low until dissolved.
  12. Increase heat slightly and cook until it reaches soft-ball stage (about 240°F).
  13. Step 4: Whip the Egg White
  14. Beat the egg white until stiff peaks form.
  15. Step 5: Combine Everything
  16. Slowly pour hot honey mixture into the egg white while whisking.
  17. Fold in ground almonds, lemon zest, and cinnamon.
  18. Stir until very thick.
  19. Step 6: Set the Turron
  20. Line a loaf pan with parchment paper.
  21. Press mixture firmly into the pan.
  22. Smooth the top.
  23. Cover and rest at room temperature for 24 hours.
  24. Slice and serve.

Notes

  • Use good honey. Cheap honey dulls the flavor.
  • Don’t rush the resting time. Texture improves overnight.
  • Slice with a sharp knife and wipe between cuts.
  • Store in an airtight container at room temperature for up to 3 weeks.