Classic Spanish Turrón

下ごしらえ

材料

作り方

手順

1. 1

   Preheat your oven to 150°C (300°F). Spread the almonds on a baking sheet and toast them in the preheated oven for 10-15 minutes, until lightly golden and fragrant. Remove from oven and let cool completely.

   約15 分

   調理のヒント： Ensure almonds are fully cooled before adding to the nougat to prevent softening.

2. 2

   Line a rectangular mold (approximately 15x10 cm or 6x4 inches) with wafer paper, ensuring it covers the bottom and sides. If your wafer paper is smaller, you might need two pieces.

   約5 分

   調理のヒント： A loaf pan works well if you don't have a specific turrón mold.

3. 3

   In a heavy-bottomed saucepan, combine the honey and sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.

   約5 分

   調理のヒント： Use a candy thermometer for best results for the next steps.

4. 4

   Continue to cook the honey and sugar mixture without stirring until it reaches 140°C (284°F) on a candy thermometer. This is the hard crack stage.

   約10 分

   調理のヒント： Do not stir once simmering to avoid crystallization.

5. 5

   While the syrup is cooking, in a separate, clean bowl, beat the egg white with an electric mixer until stiff peaks form.

   約3 分

   調理のヒント： Ensure your bowl and whisk are grease-free for best egg white results.

6. 6

   Once the honey-sugar syrup reaches 140°C, slowly and carefully pour the hot syrup in a thin stream into the beaten egg white, continuously beating with the electric mixer on medium-high speed.

   約5 分

   調理のヒント： Pour slowly to temper the egg white and prevent it from cooking too quickly.

7. 7

   Continue beating the mixture for about 5-7 minutes until it becomes very thick, glossy, and holds its shape. This is crucial for the turrón's texture.

   約7 分

   調理のヒント： The mixture will be very sticky and pull away from the sides of the bowl.

8. 8

   Fold in the toasted almonds, vanilla extract, and optional lemon zest using a sturdy spatula.

   約2 分

   調理のヒント： Work quickly as the nougat will start to set.

9. 9

   Immediately transfer the mixture into the prepared mold, pressing it down firmly and evenly with the back of a spoon or your hand (lightly oiled to prevent sticking).

   約3 分

   調理のヒント： Applying a second piece of wafer paper on top and pressing down can help create a smooth surface.

10. 10

    Cover the mold and let the turrón set at room temperature for at least 3 hours, or preferably overnight, until completely firm.

    約3 時間

    調理のヒント： Do not refrigerate, as this can make the turrón too hard and brittle.

11. 11

    Once firm, carefully remove the turrón from the mold and cut it into desired pieces using a sharp, heavy knife.

    調理のヒント： Wipe the knife with a damp cloth between cuts to prevent sticking.