A kinetic study of the change in viscosity of Xixona Turron during the manufacturing process has been carried out. An oscillatory test has been used with programmed heating rates of 2, 5 and 10 degrees C min(-1), amplitudes of oscillation between 0.01 and 0.05 cm and frequencies between 0.2 and 1 s(-1). Important changes in the structures of the paste are observed during the cooking process of the paste of ＇Xixona Turron＇. Initially the paste is a suspension of solid caramel and almond flour in a continuous oil phase. When the paste is heated the caramel melts and disperses into the paste which undergoes a restructuration (phase inversion). All these processes cause important changes in the viscosity of the paste which can be used to monitor the evolution of the overall process. A mathematical modell that predicts the evolution of the viscosity with time-temperature is proposed.