How to make Turrón de Alicante (duro) – Spanish hard nougat

By December 29, 2017spanish recipes

There are many different varieties of Turrón, today I am sharing my recipe of the Turrón de Alicante also called turrón duro. 

I have made another video about Turrón de Jijona (soft turrón) as well. You can watch that one here.

As I got so many nice comments on that video of the Turrón de Jijona I decided I could not leave out the other most popular turrón.

Christmas might be over in your country but in Spain, the eating feast does not end untill the Reyes magos left ( 6 january).

And even after all the holidays I can find an excuse to treat myself on turrón, most turrón shops are closed after the holidays but as you can see you it is not hard at all to make your own turrón!

This week I pulled a prank on social media for día de Los Santos inocentes (our Spanish April fools day) and most people believed I was going to be in Masterchef 😉 I was amazed how many people believed I could actually do it and they were disappointed to hear it was a joke.  Hoping this sweet recipe makes up for it!

Print Recipe
How to make Turrón de Alicante / turrón duro - Spanish nougat
There are many different varieties of Turrón but commonly called the original turrón would be the turrón duro or turrón de Alicante. Turrón de Alicante has protected geographical status and has to be made in the Valencian community to carry that name. Turrón duro means hard turrón it´s texture is hard, crunchy and a bit of chewy.
Prep Time 5 minutes
Cook Time 25 minutes
Passive Time 6 hours
Servings
turrónes
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Passive Time 6 hours
Servings
turrónes
Ingredients
Instructions
  1. Heat the honey, until liquefied
  2. Add the sugar to the honey, it should disolve and cook for a couple of minutes. Ideally it reaches the temperature of 115-120ºC, use a thermometer if you have one (240-250ºF)
  3. Whisk the egg white until it forms peaks. Add the egg white little by little, whisk untill a homogene substance
  4. Use either silicone molds or line the molds with parchment paper or eatable starch wafers. Pour the mix in them. Let it cool off a couple of hours. Enjoy it yourself or wrap it as a gift!