If you’re looking for a sweet, nutty confection to add to your holiday traditions, look no further than Turrón de Navidad. This classic Spanish treat is a delightful nougat brimming with fragrant toasted almonds, held together by a honeyed, cloudlike base that simply melts in your mouth. With its signature contrast of chewy and crunchy textures, and just a hint of citrus, Turrón de Navidad is both easy to make and steeped in festive tradition—perfect for gifting, snacking, or as a showstopping finish to your holiday meal.
Ingredients You’ll Need
What makes Turrón de Navidad so memorable is how just a few ingredients come together to form such a cherished treat. Each element brings its own magic, from the creamy almonds to the floral honey. Here’s what you’ll need, and why each item matters:
- Whole blanched almonds (2 cups, toasted): The heart of turrón—choose high-quality almonds for unbeatable flavor and texture.
- Honey (1 1/2 cups): This provides natural sweetness and a luminous, golden hue; use a fragrant wildflower or orange blossom honey for added depth.
- Granulated sugar (1 cup): Sugar helps bind the nougat and gives it that classic, chewy finish—don’t be tempted to reduce it.
- Egg whites (2 large): Beaten until billowy, the egg whites create a light and airy structure that keeps turrón from becoming too dense.
- Pinch of salt: Just a touch brings out the delicate interplay between sweet honey and roasted almonds.
- Lemon zest (1 teaspoon, optional): For a subtle burst of brightness, lemon zest lifts the sweetness and makes each bite sing.
- Edible rice paper sheets (optional): These give your Turrón de Navidad that traditional, polished finish and prevent any stickiness—parchment paper works in a pinch.
How to Make Turrón de Navidad
Step 1: Prepare the Pan and Ingredients
Begin by lining a rectangular mold or small baking pan with edible rice paper or, if unavailable, parchment paper. Set aside. Measure all your ingredients before you start—the process moves quickly once it begins, so it’s best to be organized. Toast your almonds in a dry skillet or oven until golden and fragrant, then let them cool.
Step 2: Cook the Honey and Sugar
In a heavy-bottomed saucepan, combine the honey and sugar. Place over medium heat, stirring occasionally. Allow the mixture to bubble and cook until it reaches 250°F, the hard ball stage, on a candy thermometer. This step is crucial for that perfectly chewy-yet-firm nougat texture. Be patient and attentive—the sugar can burn quickly if left unattended.
Step 3: Whip the Egg Whites
While your syrup cooks, use a clean mixing bowl to beat the egg whites with a pinch of salt. You’re looking for stiff, glossy peaks—this will trap air and give the Turrón de Navidad its quintessential airy chew. Make sure your bowl and beaters are spotless to ensure the whites whip up beautifully.
Step 4: Combine Syrup with Egg Whites
With your mixer running on low, gently and steadily drizzle the hot honey-sugar syrup into the whipped egg whites. Pour in a thin stream to avoid scrambling the eggs. As you beat, the mixture will thicken and become glossy as it cools—this transformation is always a marvel to witness!
Step 5: Fold In Almonds and Lemon Zest
Switch to a spatula and gently fold in the cooled, toasted almonds and lemon zest (if using). The goal is to distribute the nuts evenly through the nougat while keeping as much volume as possible. The mixture will be thick and sticky, but that’s exactly what you want.
Step 6: Mold and Press
Scrape the nougat into your prepared pan. Use a spatula or greased hands to press it down firmly, ensuring there are no air pockets. If using rice paper, cover the top with another sheet for a traditional finish. Press again so the surface is neat and compact.
Step 7: Cool and Cut
Let your Turrón de Navidad cool at room temperature, uncovered, for 4 to 6 hours, or until completely firm. Once set, lift it from the mold and use a sharp knife to cut it into bars or squares. Wipe the blade between cuts to keep the pieces neat and tidy—admire those gorgeous almond-studded layers!
How to Serve Turrón de Navidad
Garnishes
For a little extra flair, dust your Turrón de Navidad with a touch of powdered sugar, or scatter a few zest curls over the top. If you’re feeling fancy, serve with a drizzle of dark chocolate or a sprinkle of sea salt for a modern twist without losing any tradition.
Side Dishes
This Spanish treat pairs beautifully with after-dinner coffee or an espresso. If you’re serving guests, a dessert platter alongside candied fruits, fresh tangerines, or a selection of cheeses brings out its flavors even more—perfect for lingering over holiday conversations.
Creative Ways to Present
Wrap individual bars of Turrón de Navidad in parchment or pretty cellophane, tie with ribbon, and you’ve got a perfect edible gift. Arrange cut pieces in a festive tin or small box lined with tissue paper for a homespun holiday touch. You can even crumble bits into yogurt parfaits or ice cream for a fun, seasonal treat.
Make Ahead and Storage
Storing Leftovers
Keep your Turrón de Navidad fresh by storing it in an airtight container at room temperature. Place parchment or additional rice paper between layers to prevent sticking. Properly stored, it’ll keep delightfully chewy for up to two weeks—though it rarely lasts that long!
Freezing
If you want to get ahead of the holiday rush, Turrón de Navidad freezes well. Wrap tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to two months. Thaw at room temperature before cutting or serving to maintain its best texture.
Reheating
Turrón de Navidad is best enjoyed at room temperature, where its flavors and texture shine. If your kitchen is extra chilly or the nougat feels too firm, just let it sit on the counter for 10–15 minutes. Avoid microwaving, as it can alter the texture.
Turrón de Navidad FAQs
Can I make Turrón de Navidad without a candy thermometer?
While a thermometer gives you perfect accuracy, you can also check the syrup by dropping a small bit into cold water—it should form a firm but pliable ball (the hard ball stage). It’s a little old school and requires attention, but it totally works in a pinch.
What can I use instead of rice paper?
If you can’t find edible rice paper, just use parchment paper to line your mold. The main purpose is to prevent sticking, so don’t stress. Just remember to peel it off before serving!
Are there any nut substitutions that work?
Almonds are classic, but hazelnuts or pistachios can also star in your Turrón de Navidad for a unique spin. Toasted seeds like sunflower or pumpkin can be used for a nut-free variation, though the flavor will be a bit different.
Why is my nougat too hard or too soft?
The key to perfect Turrón de Navidad texture is reaching just the right temperature with the syrup. Too hot and it becomes brittle; too cool and it will be soft and sticky. That’s why a good thermometer is so helpful!
Can I add other flavorings?
Definitely! Try a splash of orange extract, a hint of cinnamon, or even a dusting of cocoa powder. Just be careful not to overwhelm the honey and almonds—those are the real stars of the show.
Final Thoughts
If you’re ready to bring a bit of Spanish tradition to your holiday table, there’s nothing quite like homemade Turrón de Navidad. It’s easier than you think, endlessly giftable, and totally unforgettable—so gather your ingredients, invite a friend to help, and let the magic (and delicious aromas) unfold in your kitchen. Happy holidays and buen provecho!
Print
Turrón de Navidad Recipe
- Total Time: 5 to 6 hours including cooling
- Yield: About 16 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Turrón de Navidad is a traditional Spanish nougat candy made with toasted almonds, honey, and sugar. This sweet treat, often enjoyed during the holiday season, has a rich and nutty flavor with a hint of citrus from lemon zest.
Ingredients
Ingredients:
- 2 cups whole blanched almonds, toasted
- 1 1/2 cups honey
- 1 cup granulated sugar
- 2 large egg whites
- pinch of salt
- 1 teaspoon lemon zest (optional)
- edible rice paper sheets (optional)
Instructions
- Cook Honey-Sugar Mixture: In a heavy-bottomed saucepan, combine honey and sugar. Cook until 250°F, then remove from heat.
- Beat Egg Whites: In a clean bowl, beat egg whites with salt until stiff peaks form.
- Combine Mixtures: Slowly pour hot honey-sugar into egg whites while beating.
- Add Almonds: Fold in toasted almonds and lemon zest.
- Prepare Mold: Line mold with edible rice paper.
- Pour Mixture: Pour mixture into mold and press firmly.
- Cool and Cut: Let turrón cool until firm, then cut into bars or squares.
Notes
- Use good quality almonds for the best flavor.
- Rice paper is traditional but optional; parchment paper can be substituted.
- Store turrón in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Candy
- Method: Candy making
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bar (about 1 ounce)
- Calories: 150
- Sugar: 14g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
