Turrón de Alicante
Turrón de Alicante is the hard, brittle nougat of a Spanish Christmas: toasted almonds suspended in cooked honey and set firm with whipped egg white. It takes patience at the stove, as the honey must cook long and slow to reach the right snap.
Approximate, per 1 bar portion (~40g). Values vary by recipe and portion.
Ingredients
- ·300 g whole almonds, toasted
- ·250 g honey
- ·100 g sugar
- ·1 egg white
- ·Zest of 1 lemon
- ·2 sheets of edible wafer paper (obleas)
Method
- 1
Toast the almonds in a low oven until fragrant and lightly golden, then keep them warm.
- 2
Warm the honey gently in a heavy saucepan over low heat and let it cook slowly, stirring, for 15-20 minutes until deepened and thick.
- 3
In a separate pan, melt the sugar to a light caramel, then stir it into the honey.
- 4
Whisk the egg white to stiff peaks and fold it, a little at a time, into the hot honey mixture, stirring constantly over low heat as it thickens; this can take 20-30 minutes of patient cooking.
- 5
Test by dropping a little onto a cold plate; it should firm up and turn brittle when cool.
- 6
Stir in the warm toasted almonds and lemon zest until evenly coated.
- 7
Line a mould or tin with a sheet of wafer paper, press the mixture in firmly and level it, then cover with the second sheet.
- 8
Weigh it down and leave to set at room temperature for at least a day before cutting into bars.