Ingredients
Equipment
Method
- Preheat the oven to 180° C (356° F).
- Once it has reached the right temperature, spread the raw almonds on a parchment paper-lined tray. Roast them until they’re lightly browned on all sides, turning them once or twice for even toasting. This usually takes about 10 to 15 minutes.
- After roasting, remove the almonds from the oven and let them cool.
- In a medium pan, combine the caster sugar and honey. Heat over medium-low heat while stirring continuously until the sugar has completely dissolved. It should take about 5 minutes.
- While the sugar and honey mixture is heating, whisk the egg white in a mixing bowl until it becomes foamy and stiff.
- Once the sugar and honey mixture is ready, carefully fold it into the whipped egg white. Stir until you achieve a smooth, white, and glossy cream-like consistency.
- Return the combined mixture to the pan and cook over low heat. Stir constantly to prevent it from sticking to the pan.
- After about 20 to 30 minutes, test the nougat by dropping a small dollop into a cup of cold water. If it hardens and becomes brittle, it’s ready!
- Turn off the heat and fold in the roasted almonds until they are fully incorporated.
- Prepare a mold or a tray lined with a wafer sheet or plastic wrap. Pour the nougat mixture into the mold and level it out to about 1/2 inch (1 cm) thick.
- Allow the nougat to cool and set for several hours or overnight. Once it’s firm, slice it into squares and store in an airtight container.
Notes
Tip 1: Store your Turron in an airtight container at room temperature.
Tip 2: You can freeze Turron, but be sure to wrap it tightly.
Tip 3: Serve with a cup of espresso for a delightful treat.
Tip 4: Experiment with other nuts to give your Turron a unique twist.
Tip 5: Wrap pieces of Turron in decorative paper for a beautiful gift.