Chestnut Nougat

Turrón de Castañas

Preparation info
  • Makes about


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

The Spanish are keen on sweet, sticky things and here is a delicious one that you can eat with your morning coffee or after dinner.


  • 225g (1lb) chestnuts, washed
  • 75g (3


In a good-sized saucepan, cover the chestnuts with water and bring up to the boil (leave their skins on, but nick them first with a sharp knife). Reduce the heat and simmer gently for about an hour, until the chestnuts are tender. Allow them to cool for a while and, when you can handle them comfortably, peel off their shells and skins, making sure you remove the inner skins as well.