Chocolate Turrón

Easy chocolate turron recipe

​The Spruce / Teena Agnel

Prep: 5 mins
Cook: 10 mins
Refrigerate: 3 hrs
Total: 3 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
675 Calories
54g Fat
38g Carbs
12g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 675
% Daily Value*
Total Fat 54g 69%
Saturated Fat 24g 118%
Cholesterol 18mg 6%
Sodium 23mg 1%
Total Carbohydrate 38g 14%
Dietary Fiber 9g 33%
Protein 12g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turrón is the Spanish candy most commonly associated with Christmas in Spain. Until recently, there were just two kinds of almond turrón, which originated in Spain centuries ago. The first kind is turrón duro, hard nougat candy with whole almonds, and turrón blando, a smooth, creamy, melt-in-your-mouth candy similar in texture to peanut butter. Both were simply made with almonds (preferably Marcona almonds), honey and egg whites. Over the last few decades, these two classics have been joined by a huge variety of new turróns with different textures and flavors, including chocolate turrón. There are several chocolate turrón varieties—from creamy mousse-filled type to this crunchy turrón with nuts and puffed rice. It's no wonder that the Spanish now produce several chocolate turróns, since the Spanish love affair with chocolate started shortly after the Spanish landed in Mexico.

This easy chocolate turrón is made with chocolate, almonds, and puffed rice cereal, and refrigerated until firm. When ready to serve, cut into slices.


  • 8 ounces/227 g semi-sweet baking chocolate
  • 8 ounces/227 g dark chocolate (60 percent cocoa)
  • 2 1/2 ounces/70 g vegetable shortening (room temperature)
  • 2.8 ounces/80 g puffed rice cereal (such as Rice Krispies)
  • 3 ounces/85 g almonds (slivered or coarsely chopped, or coarsely chopped hazelnuts)

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for chocolate turron
    ​The Spruce / Teena Agnel
  2. Break up the baking chocolate and dark chocolate into pieces. (Baking chocolate usually has score marks to make breaking easier.) 

    Break up chocolate
    ​The Spruce / Teena Agnel
  3. Place in a medium-size glass mixing bowl with a tablespoon of water and heat in the microwave for 1 1/2 minutes.

    Place in mixing bowl
    ​The Spruce / Teena Agnel
  4. Check the chocolate and stir. If not melted, return to oven and cook for another 30 seconds.

    Melt chocolate
    ​The Spruce / Teena Agnel
  5. Repeat until chocolate is completely melted.

    Repeat until melted
    ​The Spruce / Teena Agnel
  6. Add the vegetable shortening to the melted chocolate immediately and stir until shortening is blended into the chocolate.

    Melted chocolate
    ​The Spruce / Teena Agnel
  7. Stir in the puffed rice and almonds or hazelnuts. 

    Stir in puffed rice
    ​The Spruce / Teena Agnel
  8. Spread chocolate mixture into a mold approximately 5 by 7 inches. (Silicone molds work best. If no silicone mold is available, use a plastic storage container.)

    Spread chocolate mixture into mold
    ​The Spruce / Teena Agnel
  9. Cover tightly with plastic wrap and place turrón in ​the refrigerator for at least 6 hours.

    Cover with plastic wrap
    ​The Spruce / Teena Agnel
  10. Remove and run a paring knife around the outside of the mold.

    Run paring knife around sides
    ​The Spruce / Teena Agnel
  11. Twist container or mold to loosen turrón, then turn out onto​ a plate. 

    ​The Spruce / Teena Agnel
  12. Cut into slices about 1/4-inch thick.

    Cut into slices
    ​The Spruce / Teena Agnel
  13. Serve and enjoy!

    Serve chocolate turron
    ​The Spruce / Teena Agnel

Recipe Variation

  • Add finely chopped dried fruit, such as raisins or dates.