Turron Nougat Candy
Turron, a traditional Spanish nougat candy, is especially popular during the holiday season. There are various types of turron, but one of the most common varieties is "Turron de Jijona," a soft, almond-based nougat. Here's a recipe to make Turron de Jijona at home:
Ingredients:
- 1 1/2 cups (200g) of whole almonds, blanched and peeled
- 1 1/4 cups (250g) of granulated sugar
- 1/2 cup (150g) of honey
- 1/4 cup (60ml) of water
- 1 egg white
- 1/4 teaspoon of ground cinnamon (optional)
Instructions:
Prepare a Mixture:
- In a food processor, pulse the almonds until finely ground. You can also use a mortar and pestle to do this by hand. Set aside.
Heat the Sugar, Honey, and Water:
- In a saucepan, combine the sugar, honey, and water. Heat over low-medium heat, stirring constantly, until the mixture reaches 280°F (138°C) on a candy thermometer. This will take about 15-20 minutes.
Whip the Egg White:
- While the sugar and honey mixture is cooking, use an electric mixer to whip the egg white until stiff peaks form.
Combine and Mix:
- Once the sugar and honey mixture reaches 280°F (138°C), remove it from the heat. Gradually fold in the ground almonds and the whipped egg white. If you like, you can also add a pinch of ground cinnamon for flavor.
Continue Mixing:
- Mix the ingredients together thoroughly until you have a smooth, consistent mixture. It should be thick and sticky.
Transfer to a Mold:
- Line a mold or a small baking dish with parchment paper. Pour the nougat mixture into the mold, using a spatula to smooth the top.
Let It Set:
- Allow the nougat to cool and set at room temperature for at least 4-6 hours or overnight. It should become firm.
Cut and Serve:
- Once the nougat has set, remove it from the mold and cut it into small squares or rectangles. You can wrap them in parchment paper or cellophane for a traditional presentation.
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