Preheat your oven to 375F.
Place almonds on a cookie sheet and roast for 10 minutes mixing them halfway through.
Meanwhile, in a medium sized saucepan over medium heat, bring the honey to a slow boil. Once it starts to boil, turn the heat off, and set aside.
Whip the egg whites to a thick glossy meringue.
Fold the meringue into the honey.
Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes.
The meringue honey mixture will increase in volume and condense itself into a thick caramel; burnt orange in color.*To test if your mixture is thick enough, add a tablespoon or two to a plate and place in the refrigerator. If it hardens in a minute or so, your mixture is ready.
Once the mixture has thickened add the roasted almonds and combine.
Pour the turron mixture into a parchment paper lined baking pan. Place another piece of parchment paper on top so you can press down and prevent anything from sticking to it.
Cool in the refrigerator for 2-3 hours before slicing; enjoy!