Turron Selection Recipe

Toast almonds

Preheat oven to 325°F (160°C). Spread whole blanched almonds on a baking sheet and toast for 10–12 minutes, stirring once, until fragrant and lightly golden. Remove and cool. Alternatively, toast in a dry skillet over medium heat, stirring, for 6–8 minutes.

Prepare pan and rice paper

Line a 9x5-inch loaf pan (or a small rectangular mold) with two sheets of rice paper or parchment so they overlap and extend up the sides. Lightly oil the pan if using parchment to help release later.

Make sugar syrup

In a heavy-bottomed saucepan combine granulated sugar and 2–3 tablespoons of water just to moisten the sugar. Cook over medium heat without stirring until the sugar melts and reaches a light amber color (about 300°F/149°C if using a candy thermometer). Watch closely to avoid burning.

Add honey and combine

Lower heat to low and carefully stir in the liquid honey (it may bubble). Cook for 1–2 minutes to marry the honey and sugar syrup and raise the syrup temperature slightly. Remove from heat and let cool 1–2 minutes.

Whip egg whites

While syrup cooks, whip the egg whites with the fine salt to soft peaks in a clean, dry bowl. When syrup is ready and slightly cooled (but still hot), with the mixer running on medium-low, very slowly pour the hot syrup into the egg whites in a thin stream. Increase speed to medium-high and whip until glossy and thickened, about 2–3 minutes. Add vanilla and whip 15 seconds to incorporate.

Fold in almonds and set

Fold the toasted whole almonds into the meringue-syrup mixture until evenly distributed. Immediately transfer mixture to the lined pan, spreading to the edges. Smooth the top with a spatula, then cover with another sheet of rice paper or parchment. Place a piece of flat board or another pan on top and weight it with cans or a heavy object to compress. Let cool completely at room temperature, at least 2–3 hours or overnight, until firm.

Unmold and cut

Remove weights and invert the turron onto a cutting board. Peel away rice paper if desired (rice paper is edible so you may leave it). Cut into rectangles or slices using a sharp knife dipped in hot water and wiped between cuts for clean edges.

Storage

Wrap pieces individually in wax paper or plastic wrap and store in an airtight container at cool room temperature for up to 2–3 weeks.

Prepare your basic turron as above and cut into bars or rectangles before chocolate coating.

Melt the dark chocolate with cocoa butter or oil in a double boiler or in short bursts in the microwave, stirring until smooth. Keep chocolate warm and fluid but not too hot.

Dip each turron piece halfway or fully into the melted chocolate, using two forks to lift and letting excess chocolate drip back. Place on parchment and sprinkle with chopped toasted almonds while chocolate is still wet. Let set at room temperature or briefly in the refrigerator until chocolate firms. Store in an airtight container in a cool place; avoid refrigeration for long-term texture changes.

Grind the blanched almonds in a food processor to a very fine paste (marzipan-like). Pause and scrape down often; do not overheat the nuts—pulse until a paste forms.

Make a honey-sugar syrup: combine sugar and honey in a saucepan and warm gently until sugar dissolves and mixture reaches about 240°F (115°C) — soft-ball stage — OR until fully combined and syrupy. Let cool briefly.

Whip one egg white to soft peaks. With the processor running, slowly add the warm syrup to the egg white (or fold by hand) then add almond paste, lemon zest, and cinnamon. Process/fold until smooth and homogeneous. The mixture should be spreadable but hold shape.

Press into the prepared lined mold, cover with rice paper or parchment, press flat with a board and weight, and let cool several hours. Unmold and cut or slice. This version yields a softer, sliceable turron with a fine almond crumb.

Arrange plain or chocolate-covered turron pieces on a serving platter. Optionally sprinkle with chopped pistachios or candied orange peel for color and contrast.

Turron is best served at room temperature. For gifting, wrap pieces individually in wax paper and store in a cool, dry place.