Alicante-style turrón is a firm, crunchy Spanish nougat made with almonds, honey, sugar and egg white, usually sandwiched between thin edible wafer sheets. It is one of the best-known sweets from Spain’s Christmas tradition, alongside soft Jijona nougat. Here is a homemade version inspired by the craftsmanship of Xixona.
Ingredients for four people
- 250 g raw Marcona almonds
- 130 g honey
- 100 g sugar
- 1 egg white
- 2 edible wafer sheets (obleas)
How to make Alicante turrón step by step
- Toast the raw almonds in a dry frying pan or the oven until aromatic and lightly golden. Stir often and keep them ready for the hot syrup.
- Heat the honey slowly in a heavy saucepan until fluid, stirring carefully. Keep it on a gentle heat to evaporate excess moisture.
- Add the sugar and stir with a sturdy, heatproof spoon until a uniform syrup forms. Avoid splashing the hot sugar mixture.
- Whisk the egg white until foamy and gradually incorporate it into the warm syrup in small amounts, mixing thoroughly to prevent lumps. Cook the mixture sufficiently so that the egg white is not left raw.
- Fold the freshly toasted almonds into the hot nougat mixture. Work quickly but safely, stirring until they are evenly coated.
- Line a small mould with baking paper and place a wafer sheet at the bottom. Spread the mixture using a heatproof spatula; never touch hot syrup with bare hands.
- Cover with the second wafer sheet and press evenly with another piece of baking paper and a suitable flat utensil.
- Leave to cool completely until firm, then remove the slab from the mould and cut it carefully into bars or pieces.
What makes Alicante turrón special?
Its signature is the combination of whole toasted almonds, a sweet honey-based binder and edible wafer sheets. The authentic protected name Turrón de Alicante is linked to a regulated geographical indication. A homemade sweet inspired by that style is not automatically a certified IGP product.
Which almonds are best?
Marcona almonds are prized in traditional nougat making for their rounded shape and flavour. Start with raw, unsalted nuts and toast them yourself. Salted snack almonds can change the balance of the final bar.
Practical tips and safety
Hot sugar syrup can cause serious burns. Use a heavy-bottomed pan, suitable utensils and an appropriate confectionery thermometer if available; protect your hands. Egg whites must be properly cooked in the confectionery process. Store fully cooled nougat in a dry, airtight container away from heat and moisture.
Frequently asked questions
Can I make it without wafer paper?
Yes, but the wafer helps protect the surface and makes handling easier. Use non-stick baking paper in the mould if you omit it.
Is it the same as Jijona turrón?
No. Alicante-style turrón has whole almonds and a hard, crunchy texture, while Jijona turrón is based on ground almonds and has a soft consistency.
Where can I buy traditional Spanish nougat?
Discover authentic factory-made specialities in our English-language nougat shop. You can also watch our nougat-making video.