Spanish Honey-Almond Nougat – a delicious recipe with white sugar, honey, almonds, hazelnuts, egg whites, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast,peel and grind almonds and nuts till powder.
2
Beat egg whites continuously until soft peaks come out (you know, it looks like snow ).
3
Mix carefully egg whites with powdered nuts.
4
In a suitable pan, heat honey and sugar stirring well with a wooden spatula until boiling and then add the nuts, egg mixture, dash of cinnamon and keep on stirring for 10 minutes until it's thick and all water has evaporated. Don't let it burn!.
5
When done, place the resulting paste in rectangular moulds lined with waxed paper. Any rectangular cake pan is suitable only fill it up to 2cm. thick, so you may need some pans.
6
Let the nougat bars cool at room temperature and then take them out of the moulds and store them wrapped in wax paper in any air tight container.
7
These bars (which are called TURRON in Spanish) are soft, sweet and delicious. Cut them widthwise to serve them. Nothing to do with British nougats!.
973
kcal
Calories
44
g
Fat
129
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 kg white sugar, 1/4 kg honey, 1/4 kg almonds, 1/4 kg hazelnuts, and more.
Yes, Spanish Honey-Almond Nougat falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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