Turron de yema

This is the other form of Spanish almond nougat – the other one is hard but this one has egg yolks in it so is a bit softer.


300g icing sugar

300g ground almonds

6 egg yolks

grated rind of one lemon

grated cinnamon (or ground if you haven’t got any fresh cinnamon to use)


Fold the egg yolks with the almond.

Heat the icing sugar, cinnamon and lemon rind until you have a brown syrup.

Slowly stir in the almond and egg mixture.

Once it has thickened and isn’t sticking, press it into a baking tray. Some people like to add a weight on top, such as a wooden chopping board.

After two or three days, tip the nougat out of the  tray and cut into pieces.


Turron is a Spanish almond nougat that they make especially for Christmas.


1kg honey

500g sugar

1.5kg almonds

rind of 1 lemon

2 egg whites


Heat the almonds in the oven

Slowly heat the honey in a saucepan until all its water is gone

Add sugar and mix with the honey

Whisk the egg white until it forms peaks. Gently fold this into the sugar/honey mix.

Stir rapidly for 8 – 10 minutes (less if using an electric beater) then slowly over a low heat until it caramelises.

Add the lemon rind and hot almonds, and mix thoroughly.

Cook for 3 – 5 minutes, but be careful it doesn’t stick.

Line baking trays or moulds with rice paper.

Pour the mix onto the rice paper and leave to set for 2.5 hours. Cut into pieces.

Store in airtight containers once it has completely cooled. Yummy!

Leave some out for Santa and use some as Christmas gifts.

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