Desserts
Turrón
Turrón is a Spanish Christmas sweet made with honey, sugar and almonds, with a soft (blanda) or crunchy (dura) texture. It comes in bars or slabs and is shared at the end of the festive meal.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Toast the almonds in the oven at 160 °C for 8 to 10 minutes, until golden and fragrant, then let them cool.
- In a saucepan, warm the honey over low heat with the sugar and a pinch of salt, stirring until fully dissolved.
- Whip the egg whites to stiff peaks. Pour the hot honey syrup in a thin stream over the whites while whisking constantly, to get a smooth, glossy paste.
- Keep cooking the paste in a bain-marie or over very low heat, stirring constantly for 20 to 25 minutes, until it pulls away from the sides and reaches about 145 °C on a thermometer.
- Fold in the toasted almonds, lemon zest and pistachios if using, then pour the paste onto a wafer sheet or lightly oiled baking paper.
- Smooth the surface with an oiled spatula, cover with a second sheet and let it cool completely before cutting into bars.
Variations and tips
Soft turrón. Reduce the cooking to about 135 °C for a tender, fluffy texture that melts in the mouth.
With what you can find here. For a less sticky result, replace part of the honey with glucose syrup.
More ideas
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Spain
Original Ecomely recipe.