A Traditional Spanish Almond and Honey Candy – Turrón de Navidad

Posted · 6 Comments


I’m sure many of you are familiar with turrón de navidad.  A hard, almond nougat candy that is enjoyed throughout all of Spain during this season.

I’m excited to be sharing this recipe at Nourished Kitchen.

It’s traditionally made of only three ingredients – roasted almonds, egg whites, and…


raw honey.


When I made this turrón this year, I was deeply moved when my mami took a bite and swooned with delight.

She told me that she hadn’t tasted turrón like this since she was a little girl living in Sevilla. You can only imagine how happy I felt inside.

Now please keep in mind that turrón is hard. In Spain there’s a running joke that you need a mallet at the end of the year to break up and eat turrón.  This version, in it’s tradition, isn’t that hard since it’s made of pure honey.


It is sticky, so I keep my turron in the refrigerator separated with parchment paper until it’s ready to serve.  I see that some people have already made their own versions wrapping these up as individual small pieces in cellophane.

If you’d like the recipe, head on over to Nourished Kitchen.  I’m sure you’ll love this recipe as much as my family does.

Buen provecho!

Have you had turron before?

6 Responses to "A Traditional Spanish Almond and Honey Candy – Turrón de Navidad"
  1. Hi Diana, I like you recipe so so much. I was looking for a nougat recipe as I used to consume tons of it when I was a child in Egypt :), now I am trying to connect my kiddos to their heritage as well.I love sharing cultures through cooking.

  2. Edna says:

    These are great, nice and sticky!! Do you have any suggestions for storing it? Not that it will last long, but for a few days at least…

  3. natasha says:

    Hi Diana, I just discovered your blog — I was looking for a turron de jijona recipe and saw this on FB, and ended up reading through many of your posts. I live in SF, but my parents also live in Sevilla, en el centro. We go to Sevilla once or twice a year (sometimes for New Years and Reyes) and then every year in the Spring. We alternate one year Feria and the next year Semana Santa. I sometimes have a hard time translating Spanish recipes (especially baked goods) because the ingredients are often different. I am SO excited to make your turron and buñuelos and polvorones de aceite this month. Do you have a traditional mantecado recipe? (And the two things I’ve been trying to make for years and just can’t find a recipe that works — cortadillos de cidra and tarta San Marcos. DELICIOUS.) Mucho gusto, and I look forward to following your blog!

    • Diana Bauman says:

      Natasha, thanks for stopping by! I’ll have to work on those recipes 😉 That’s so wonderful that you’re able to visit so often! I’m so jealous 😉 I have aunts that live downtown as well. Right beside La Alcazar! My mami’s place is in La Macarena. I hope you enjoy those recipes as much as my family does 😀

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