Turron De Almendra
"Almond Nougat"
From the treasured pages of Novisimo arte de cocina
Written by Alejandro Valdes
Turron De Almendra
"Se toman seis libras de azucar y seis cuartillos de miel vírgen: se clarifican ambas cosas juntas y luego que el todo esté muy blanco y claro, se cuela por un lienzo tupido y se pone á que tome el punto de caramelo, que es meterle el dedo mojado y sacar un dedal de la almibar que se quiebra como vidrio: interin toma este punto, se baten dos claras de huevos, dejándolas muy duras; para echarle estas, se baja aquella del fuego para que se entibie un poco; se le echan los huevos y se bate todo muy bien, para en seguida volver á ponerlo á la lumbre mansa: así que, esté bien blanca, se le echa una libra de almendras. NUM. 19."
English Translation
"Take six pounds of sugar and six quarts of virgin honey: clarify both together and when everything is very white and clear, strain it through a thick cloth and let it reach the caramel stage, which is when you dip in a wet finger and take out a thimbleful of the syrup that breaks like glass. While it is reaching this stage, beat two egg whites very stiff; to add these, remove the mixture from the heat so it cools a bit; add the egg whites and beat everything very well, then return it to a low flame; once it is very white, add a pound of almonds. NUM. 19."
Note on the Original Text
The recipe is written in 19th-century Spanish, using old measures like 'libras' (pounds) and 'cuartillos' (about 500ml), which differ from modern standardized units. Instructions lean on practical, sensory cues ('point of caramel') and manual techniques for sugar work—testing syrup between the fingers was standard. Spelling and grammar follow period norms ('clarifican', 'entibie'), and some words (such as 'dedal'—thimbleful) are more poetic or practical than scientific. Recipes were concise and required a cook's intuition, reflecting the oral traditions of the era.
Title
Novisimo arte de cocina (1831)
You can also click the book image above to peruse the original tome
Writer
Alejandro Valdes
Era
1831
Publisher
Unknown
Background
A delightful 19th century cookbook offering a medley of recipes curated to be prepared in multiple enticing styles—perfect for the adventurous home chef with refined tastes.
Kindly made available by
University of Texas at San Antonio
This recipe comes from 'Novisimo arte de cocina', published in 1831 by Alejandro Valdes. It is a Spanish 19th-century cookbook reflecting the transition from medieval to modern cookery, when sugar and honey were prized luxury ingredients—and sharing their use evoked celebration. 'Turrón de almendra' (almond nougat) has Moorish origins and became a staple of Spanish festivities. This elaborate version uses both abundant sugar and honey, reflecting the tastes of upper- or middle-class households during a time when confections signaled wealth and hospitality.
Original preparation required a large copper or iron pot, a wooden spoon or paddle for mixing, a muslin cloth for straining, basic egg beaters (a fork or bunch of thin twigs), and a hearth or open fire to control the heat. Caramel was tested by hand—dipping a finger in water first to avoid burns—while molding was done on stone, marble, or greased metal trays.
Prep Time
30 mins
Cook Time
45 mins
Servings
30
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 lb white sugar
- 3 qt pure honey (ideally wildflower or orange blossom)
- 2 egg whites
- 1 lb blanched almonds
- Optional: light cooking oil or parchment paper for molding
Instructions
- Begin by combining 6 pounds of white sugar and 3 quarts of pure, lightly flavored honey (ideally wildflower or orange blossom) in a large, heavy-bottomed pot.
- Heat the mixture gently, stirring constantly, until it becomes clear and very pale.
- Once fully dissolved and foamy, strain the syrup through a fine muslin cloth into a clean pot to remove impurities.
- Return the syrup to the fire and continue heating until it reaches the 'hard crack' stage, about 302°F, which is when a drop in cold water snaps like glass.
- Meanwhile, beat 2 egg whites to stiff peaks.
- Remove the caramel from the heat to cool slightly, then swiftly mix in the stiff egg whites.
- Return to gentle heat and stir until the mixture turns white and homogenous.
- Add 1 pound of blanched, peeled almonds (lightly toasted if desired) and quickly combine.
- Pour onto parchment or an oiled surface, shaping with a spatula or hands moistened with water.
- Allow to cool and set before cutting into bars or pieces.
Estimated Calories
300 per serving
Cooking Estimates
Preparation takes about 30 minutes as you gather, weigh, and prepare the ingredients. Cooking takes around 45 minutes, including heating, mixing, and finishing the nougat. Each serving is estimated based on dividing the cooled nougat into 30 pieces, with about 300 calories per piece due to the sugar, honey, and almonds.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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