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Turrón blando

Australian Gourmet Traveller Spanish sweets recipe for turrón blando (soft nougat).

By Emma Knowles & Lisa Featherby
  • Serves 6
  • 10 mins preparation
  • 35 mins cooking plus firming
Turrón blando
Turrón blando

This is our take on the Spanish artisanal turrón (soft nougat).

Makes about 20 pieces


  • 500 gm caster sugar
  • 320 gm honey
  • 4 eggwhites
  • 1 pinch of cream of tartar
  • 300 gm blanched almonds


  • 1
    Line a 22cm-diameter cake pan with baking paper, line with rice paper and set aside. Combine sugar, honey and 180ml water in a saucepan, stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a clean wet pastry brush, until syrup reaches 143C on a sugar thermometer (15-20 minutes).
  • 2
    Whisk eggwhites and cream of tartar in an electric mixer until stiff peaks form. With motor running, carefully add sugar syrup. Whisk until mixture begins to firm (4-5 minutes), then replace whisk with a paddle and beat until cooled (4-5 minutes).
  • 3
    Preheat oven to 180C. Place almonds on an oven tray and bake until scorched (10-15 minutes). Add to eggwhite mixture, stir to combine, then spoon mixture into prepared pan and top with extra rice paper. Place a slightly smaller cake pan on top and press down gently to smooth top. Refrigerate until firm (1-2 hours) and serve cut into wedges. Turrón blando will keep in an airtight container for up to 4 days.


Note Confectioner's rice paper (not to be confused with Vietnamese rice paper) is available from select delicatessens and specialty food stores.

  • Author: Emma Knowles & Lisa Featherby