• 200 g slivered almonds
• 3 egg whites (M)
• 500 g liquid honey
• Pinch of salt

Spanish turron

For: 1 turron à 750 g
Preparation time: 45 minutes
Baking time: 30-35 minutes
Resting time: 3 hours


1. Line a loaf tin with baking paper and cut a strip of baking paper to cover the tin. Roast the almonds in a pan over a medium heat for 10 minutes.

2. Beat the egg whites until stiff. Bring the honey to the boil in a medium pan (about 3 litres). Remove the pan from the cooker and carefully fold in the egg white with a dough scraper.

3. Simmer the mixture while stirring regularly over a very low heat for 20-25 minutes. The mixture will first increase in volume, then boil down and get some colour. The base should be visible while stirring in the last few minutes. Simmer the mixture and continue to stir until it becomes caramel in colour.

4. Remove the pan from the cooker. Add the almonds and a pinch of salt and stir. Pour the mixture into the baking dish and leave to cool at room temperature. Place the strip of baking paper on top and let it set in the refrigerator for 3 hours.

Tip: to see if the mixture is cooked, you could place a droplet on a plate and put it in the freezer for 1 minute. If it sets, you can remove the pan from the cooker.

Winter Bakery Delight charger plate
Winter Bakery Delight charger plate
Winter Bakery Delight charger plate