Classic Spanish Turrón

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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).

   Ongeveer 3 min

   Tip van de kok: 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.

    Ongeveer 3 uur

    Tip van de kok: 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.

    Tip van de kok: Wipe the knife with a damp cloth between cuts to prevent sticking.