Known in Spain as Turron, this nougat is quite easy to master. This recipe is taken from Wickedfood Cooking School’s cookbook of the week – MoVida Rustica. It is certainly a recipe that we will incorporate into future confectionery cookery classes.  When making it, bare the following points in mind:

  • Work quickly when mixing the almonds and zest as the mixture will harden before you know it;
  • The bowl and beaters will be difficult to clean straight after, just leave it to soak in water and after a few hours it should be much easier to clean.

125g   honey
225g   glucose syrup
190g  castor sugar
2 egg whites
rice paper for lining
200g blanched almond kernels, toasted
1 lemon,
grated zest of

  1. Lightly grease a 15 x 25 cm tray and line with rice paper.
  2. Place the honey and 175g  of the glucose syrup in a small heavy-based saucepan.  Stir over low heat until well combined, then cook until the temperature reaches 130°C on a sugar thermometer.
  3. Meanwhile, put the sugar, remaining glucose syrup and 50ml water in another small heavy-based saucepan.  Stir over low heat until the sugar has dissolved, then cook until the temperature reaches 170°c.
  4. While the syrups are cooking, beat the egg whites using electric beaters until stiff peaks form.
  5. As soon as the honey reaches 130°c very slowly pour it into the egg whites, beating continuously.  When the sugar syrup reaches 170°c, very slowly add it to the egg whites and continue beating until the mixture has cooled enough so that it is just

    hot, but not hot enough to burn you.

  6. Stir the almonds and zest into the nougat mixture, then pour it into the prepared tray.
  7. Cover the top of the nougat with more rice paper, cutting the sheets to fit.
  8. Leave to stand until cool, then cut into 12 pieces.

The nougat will keep in an airtight container for up to 1 month (if it lasts that long!)

For more delicious recipes from the book, MoVida Rustica:


Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.