Turrón
Ingredients
- 300 g almonds (whole for hard turrón, or finely ground for soft), toasted
- 200 g honey
- 150 g sugar
- 50 ml water
- 1-2 egg whites
Turrón is Spain's traditional Christmas nougat, made from honey, sugar, egg whites and almonds — most classically Marcona almonds. There are two principal styles: turrón de Jijona, a soft, paste-like version with finely ground nuts, and turrón de Alicante, a hard, brittle version studded with whole roasted almonds.
Method
Toast the almonds until lightly golden and fragrant.
Combine the sugar, honey and water in a saucepan and cook over medium heat, stirring until the sugar dissolves, then continue boiling until the syrup reaches about 121°C (250°F) on a candy thermometer.
Whip the egg whites to soft peaks.
With the mixer running, slowly stream the hot syrup into the egg whites, then continue beating until the mixture is thick, white and glossy.
Fold in the toasted almonds (whole for a hard, chunky turrón, or ground for a smoother, softer paste).
Pour into a lined mold or shape by hand while still warm, pressing firmly and evenly with a rolling pin or your hands.
Let cool and harden completely before slicing into bars or squares.
