Turrón duro o de Alicante

Turrón duro o de Alicante

Turrón de Alicante is an Spanish nougat served during the Christmas season. Main ingredients are honey, almonds and egg whites, although in this recipe I have used hazelnuts instead of almonds. Nuts and honey have been used to flavor the nougat for centuries, and many historians believe turrón is a result of the Arabic influence in Spain. Turrón de Alicante consists of a hard nougat sandwiched between two wafer sheets. Instead of using the classic wafer sheets, I have used sugar sheets

Mini torta imperial

Tortas imperiales

{Hard hazelnut nougat}

Prep time: 15 min (plus 2 days resting time)

Cooking time: 45 min

Yield: 1 or 2 bars


  • 250 g honey
  • 175 g sugar
  • 1 egg white
  • 250 to 400 g toasted hazelnuts or peanuts
  • 1 or 2 sugar sheets
  • Equipment (optional): Nougat mold.


    1. Line the mold with parchment paper and place one trimmed sheet of sugar paper in. /li>
    2. In a saucepan heat the honey and sugar, until liquefied and sugar is disolved
    3. Whisk the egg white until it forms stiff peaks
    4. Add the egg white to the honey mixture, stirring constantly. With the heat on low, stir constantly for about 45 minutes
    5. Then add hazelnuts (or peanuts), and stir until well distributed.
    6. Scrape turrón mixture into the mold, spreading in an even layer with spatula. Top with second sheet of sugar paper, and press down lightly with a rolling pin to compress and flatten.
    7. Let stand at room temperature until set, 1 to 2 days