Classic Almond Turrón

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F).

   Ca. 5 min.

2. 2

   Spread the almonds in a single layer on a baking sheet.

   Ca. 1 min.

3. 3

   Toast the almonds in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Let them cool completely.

   Ca. 10 min.

   Kokkens note: Cooling the almonds helps them retain their crunch in the turrón.

4. 4

   In a heavy-bottomed saucepan, combine the honey and granulated sugar.

   Ca. 1 min.

5. 5

   Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.

   Ca. 5 min.

   Kokkens note: Do not stir vigorously once simmering to avoid crystallization.

6. 6

   Continue to cook, without stirring, until the syrup reaches 140°C (285°F) on a candy thermometer.

   Ca. 15 min.

   Kokkens note: Accurate temperature is crucial for the nougat's texture.

7. 7

   While the syrup is cooking, in a separate, clean bowl, whisk the egg whites with the pinch of salt until stiff peaks form.

   Ca. 5 min.

   Kokkens note: Ensure the bowl and whisk are completely grease-free for best results.

8. 8

   Once the syrup reaches the correct temperature, slowly pour the hot syrup in a thin stream into the whipped egg whites, while continuously whisking on medium-high speed.

   Ca. 3 min.

   Kokkens note: Pour slowly down the side of the bowl to avoid splatters and cook the egg whites evenly.

9. 9

   Continue whisking until the mixture is very thick, glossy, and has cooled down significantly, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: The mixture should be firm enough to hold its shape.

10. 10

    Gently fold in the cooled toasted almonds until evenly distributed.

    Ca. 2 min.

11. 11

    Line a rectangular mold (approximately 20x10 cm or 8x4 inches) with one piece of wafer paper.

    Ca. 1 min.

12. 12

    Spoon the turrón mixture into the prepared mold, pressing it down firmly and evenly with a spatula.

    Ca. 2 min.

    Kokkens note: Use slightly wet hands or a greased spatula to prevent sticking.

13. 13

    Place the second piece of wafer paper on top of the turrón, pressing it gently to adhere.

    Ca. 1 min.

14. 14

    Cover the mold and let the turrón set at room temperature for at least 2 hours, or until completely firm.

    Ca. 2 t.

    Kokkens note: For faster setting, you can place it in the refrigerator.

15. 15

    Once set, carefully remove the turrón from the mold and cut it into desired pieces using a sharp, lightly oiled knife.

    Ca. 2 min.