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Catholic Recipe: Turron (Soft Spanish Almond Nougat)


  • 1 pound sugar
  • 1 pound almonds, ground
  • 6 egg yolks, beaten
  • 1 egg white, beaten stiff


Yield: 2 pounds

Prep Time: 30 minutes

Difficulty:  ★☆☆☆

Cost:  ★★☆☆

For Ages: 11+

Origin: Mexico


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Feasts (1)


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Also Called: Turron; Torrone; Soft Nougat; turrón blando; Turron de Jijona

Turron is a sweet treat made from a mixture of eggs, sugar/honey and, perhaps most importantly of all, toasted nuts. The most common type of nut to be used in the elaboration of turrón is almonds. It can be either soft and chewy or hard and brittle. This version is softer nougat.


Combine sugar, almonds. Mix thoroughly. Add beaten yolks, gradually. Beat well. Fold in egg white. Line shallow, oblong pan with greased paper, leaving sufficient paper to overlap mixture. Pour mixture in pan. Cover with greased paper. Press down firmly. Reserve 2-3 days under a heavy weight. Yield, approximately 2 pounds

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965