Honey Peanut Nougat Bars (Homemade Crunchy Turron)
Crunchy honey nougat studded with whole peanuts, cooked to 248°F with whipped egg whites. Makes 4 bars that keep for weeks, ideal for gift boxes.
Turrón is a Spanish Christmas sweet that I love, and making it at home feels very rewarding. This peanut and honey version is crunchy, chewy and just sweet enough. You need patience at the stove, but the bars are well worth it.
Saúl’s Tip
Use a candy thermometer and wait for the exact temperature in the recipe. A few degrees too low and the nougat stays soft and sticky, and a few too high and it turns hard.
Tips for Success
- Don’t do this one on a humid day, since sugar absorbs water and the candy can turn sticky.
- Stir constantly in the last stage to avoid scorching.
- Work quickly when pressing it into the pan; it sets fast.
- Oil your knife for clean slices.
Make-Ahead and Storage
Wrap each bar in parchment and cellophane. In an airtight tin in a cool, dry place, it keeps up to 2 months. For gifts, tie with ribbon and add a small tag.
Variations
- Use a mix of almonds and pistachios.
- Stir 1 tsp orange zest into the paste.
- Dip the bars halfway in dark chocolate.
Honey Peanut Nougat Bars (Homemade Crunchy Turron)
Ingredients
Instructions
- Line an 8 x 8-inch pan with parchment paper, with the paper coming over the edges. Warm the nuts on a baking sheet in a 300°F oven for 10 minutes.
- Combine the sugar and honey in a heavy 3-quart saucepan over medium heat. Stir until the sugar dissolves, then stop stirring.
- Cook, clipping a candy thermometer to the side, until it reaches 248°F (firm-ball stage), 8 to 10 minutes.
- While the syrup cooks, beat the egg whites in a stand mixer with the whisk until stiff peaks form.
- With the mixer on medium, drizzle in the hot syrup in a thin, steady stream. Pour carefully to avoid splashes.
- Increase the speed to high for 30 seconds, until you have a thick, glossy white paste. Stop the mixer.
- Scrape the mixture back into the saucepan and cook over low heat, stirring constantly with a heatproof spatula for 20 to 30 minutes.
- It's done when the nougat pulls away from the bottom and sides of the pan, turns beige, and feels thick and stiff. The longer you cook, the firmer it gets.
- Take off the heat and fold in the warm nuts and the sea salt right away.
- Press into the pan. Top with a second piece of parchment and roll with a rolling pin to flatten it evenly.
- Cool completely, about 2 hours. Lift out and cut into 16 bars with a heavy, oiled knife.
- Wrap each bar in cellophane.
Frequently Asked Questions
Why did my nougat turn out sticky?
It was probably undercooked. Cook it longer in the final step until it clearly pulls away from the pan.
Can I use a different nut?
Yes. Almonds and hazelnuts work well. Toast them first for stronger flavor.
Is it safe to use raw egg whites?
The hot syrup and the cooking afterward heat the whites well. If you're concerned, use pasteurized egg whites.
