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York for Europe

Celebrating the European city of York

Vikki’s Alicante Turron (nougat) from Costa Blanca, Spain

christmas decoration german view


  • • 3 cups blanched almonds
  • • ¾ cups caster sugar
  • • ½ cup water
  • • ¾ cup honey
  • • 1 large egg white
  • • 2 wafer papers (for turrón)


1. Preheat the oven to 350 F / 180 C.

2. Toast almonds for a few minutes, stir to ensure they do not burn.

3. Pour the sugar into a saucepan with water to make a syrup. Bring to 250 F / 121 C slowly over low heat until you get a caramel consistency. Then take off heat

4. Melt the honey and add to the syrup. Heat gently for 5 minutes and stir constantly.

5. Beat the egg white until stiff and mix gently with the syrup.

6. Add warm almonds.

7. Put a wafer paper in a baking tray; or use non-stick baking paper..

8. Pour the turrón mixture to obtain a thickness of about 1 cm

9. Cover with a second wafer paper, or just press flat, and put in fridge to harden

10. Cut small squares or rectangles and enjoy!