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Turrón slices decorated with Nutella and hazelnuts
Crunchy almond nougat bites topped with creamy hazelnut spread and roasted hazelnuts

Turrón with Nutella

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Turrón (Spanish almond nougat) is a pure delight in itself, but with this recipe we take the indulgence to a new level. The softness of hazelnut spread meets the harder, chewy texture of turrón, crowned by the crunch of roasted hazelnuts. A lightning-fast 'finger food' dessert that demands a glass of water or espresso on the side.
🕒 Prep Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sharp knife
  • Spatula for spreading

Allergen Information

⚠️ Nuts
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Slice the turrón into bite-sized cubes or slices.

Tip: Use a heavy knife and press firmly; do not saw, to avoid crumbling it.
2 ✓

Loosen the Nutella with the cream, icing sugar and vanilla until you get a uniform, thick cream.

Tip: The cream dulls the richness of the hazelnut spread and gives a silkier (emulsion) texture.
3 ✓

Spread the cream on the turrón pieces, or dip them halfway in.

Tip: If you dip them, the appearance will be more elegant.
4 ✓

Sprinkle immediately with the ground hazelnuts so they stick to the cream.

Tip: Roasting the hazelnuts brings out the essential oils, giving a much more intense flavour.
5 ✓

Let stand in a cool place for 15 minutes for the cream to set slightly.

Tip: Do not put in a very cold fridge, as the turrón will become too hard for teeth.

Recipe FAQ

Which Turrón should I use?
The harder ('Alicante' type) gives better structure, but the softer ('Jijona') is also delicious, though harder to spread.

Ingredients

  • 1 bar Turrón (hard or semi-hard)
  • 100 g Nutella (or hazelnut spread)
  • 50 ml Double cream
  • 20 g Hazelnuts (roasted, ground)
  • 1 tbsp Icing sugar
  • 1 packet Vanilla sugar