A lexicon for describing the sensory flavor and texture properties of turrón, a traditional Spanish Protected Geographical Indication almond nougat product, was developed and validated. Sixty-seven different products were studied, including different product types, brands, commercial categories and manufacturing seasons. Once the lexicon was developed, five products were studied by a different sensory panel to validate the terms. A total of 25 flavor and 16 texture attributes were identified, defined and referenced for turrón evaluation. The main flavor attributes were nutty overall and almond, followed by caramelized, roasted and brown sugar. Predominant texture attributes were different depending on the product because some products have milling stages during processing and others do not. Lexicon validation showed some inconsistencies in texture attributes, e.g., uniformity of bite, graininess/grittiness and cohesiveness. Further studies may be carried out to adapt the definitions and references to products from different countries, unifying therefore the developed lexicon.