• 200 g almond slivers
• 3 egg (med.)
• 500 g honey, liquid
1 pinch of salt

Spanish Turrones

For: 1 turrone of 750 g
Preparation time: 45 minutes.
Baking time: 30-35 minutes.
Chill time: 3 hours


1. Line a loaf pan with parchment and cut a piece of parchment to cover the pan as well. Toast the almonds in a pan on medium heat for about 10 minutes.

2. Beat egg white until stiff. Put the honey in a medium sized pan (about 3 liters) and bring it to bubbling. Remove the pan from the stove and carefully fold in the egg white using a spatula.

3. Cook on very low heat for 20-25 minutes while constantly stirring. The mass first grows in volume and then it boils down and takes on color. During the last minutes of cooking, the bottom of the pan becomes visible when stirring. Continue cooking the mass and stirring until it is caramel colored.

4. Remove the pan from the stove. Add the almonds and a pinch of salt and stir in. Pour the mixture into the loaf pan and allow to cool at room temperature. Place the parchment paper piece on top and place in refrigerator for 3 hours until set.

Tip: To see if the mixture is fully cooked, put a drop on a small plate and place it in the refrigerator for 1 minute. If it becomes firm, the pan can be removed from the stove.