Classic Almond Turrón

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Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 5 min

2. 2

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

   Ongeveer 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.

   Ongeveer 10 min

   Tip van de kok: Cooling the almonds helps them retain their crunch in the turrón.

4. 4

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

   Ongeveer 1 min

5. 5

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: The mixture should be firm enough to hold its shape.

10. 10

    Gently fold in the cooled toasted almonds until evenly distributed.

    Ongeveer 2 min

11. 11

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

    Ongeveer 1 min

12. 12

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 1 min

14. 14

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

    Ongeveer 2 uur

    Tip van de kok: 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.

    Ongeveer 2 min