A classic Spanish Christmas treat, turrón is made by combining toasted almonds with honey and egg whites to create a dense nougat. It can be made in hard or soft versions and has been a tradition for centuries.
Bring the honey and sugar to a boil over medium heat and cook for 8–10 minutes, until thickened.
Whip the egg whites until stiff peaks form.
Slowly pour the hot honey syrup into the beaten egg whites while continuing to whisk, then add the vanilla.
Add the toasted almonds and stir to combine.
Pour into a parchment-lined pan and smooth the top.
Let it set at room temperature for at least 4 hours.
Store in a sealed container at room temperature for up to 2 weeks. Allergen: Based on the ingredient list, this recipe contains eggs and tree nuts. Check product labels for other allergens in packaged ingredients.
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