Turron (Spanish Almond Nougat)
User Reviews
4.9
Turron (Spanish Almond Nougat)
Description
Turron (Spanish Almond Nougat) starts with gently roasting raw almonds to enhance their flavor and crunch. A syrup is prepared by heating caster sugar and honey until the sugar dissolves fully. Separately, egg white is whisked until stiff peaks form, then folded smoothly into the syrup, lending the nougat its characteristic glossy white color and light texture.
This nougat mixture is cooked over low heat to evaporate excess moisture, ensuring the final product is brittle yet tender enough to bite into easily. Constant stirring prevents sticking. Once done, the nougat can be shaped or cooled as desired. The flavors combine honey's natural sweetness with the roasted almond crunch, producing a festive sweet treat traditionally enjoyed in Spain.
Ingredients
- 200 g caster sugar
- 200 g honey
- 250 g almond Marcona, raw
- 1 egg white
Instructions
- Preheat the oven to 180° C/ 356 °F.
- Once it's reached the right temperature, place the almonds on a parchment paper-lined tray and put it in the oven to roast. Turn them once or twice until lightly browned on all sides and take them out of the oven.
- In a pan, add the sugar and honey. Heat up and stir until the sugar has fully dissolved (approximately 5 minutes).
- Meanwhile, whisk the egg white in a mixing bowl until it foams up and stiffens.
- Add the sugar and honey mixture to the egg white and fold it in until you get a smooth, white and glossy cream-like consistency. The egg white not only gives flavor but also contributes to the distinctive white color of this nougat.
- Return the nougat to the pan and place over low heat to cook and evaporate the excess moisture. This guarantees a brittle nougat that breaks apart easily. At this point you'll want to stir constantly to avoid it sticking to the pan.
- After about 20-30 minutes, you can test to see if the nougat is done by adding a small dollop of it in a cup of cold water. If the dollop hardens and becomes brittle then it's ready.
- Turn the heat off and add in the almonds and stir to incorporate them fully. The aim is to vigorously blend the entire mixture with freshly toasted almonds until a perfectly uniform 'paste' is achieved.
- Prepare a mold, or a tray lined with wafer sheet (or baking sheet covered with plastic wrap) and pour the nougat on top. Level it out to a thickness of about 1/2 an inch (1 cm). If you're using wafer sheets, place the other one on top and press lightly onto the nougat. We spread the mixture of almonds, honey, sugar and egg white with the help of our hands and if it has already started to cool with a rolling pin.
- Leave the nougat to cool and harden. Slice it up into squares and store in an airtight container. Avoid moisture and placing it in the fridge so it doesn't soften.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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