Soft Turron
by Editorial Staff
Turrón is a traditional Christmas sweet in Spain and also in some other countries. It is made from honey, sugar, egg white, nuts. There are different types of turron. For example, a soft turron from Gijon (Turrón de Jijona) – from a city in southern Spain.
Ingredients
- Roasted almonds – 100 g
- Fried hazelnuts – 100 g
- Egg white – 2 pcs.
- Sugar – 100 g
- Liquid honey – 100 g
- Ground cinnamon – to taste
- Wafer cake (optional) – 1 pc.
Directions
- Prepare all the ingredients for the mild Spanish (Gijon) turron.
Suitable nuts are almonds, peanuts, hazelnuts, or walnuts. You can buy roasted nuts or dry them yourself in a dry non-stick frying pan. - Place the nuts in a blender.
- Grind the nuts for 10-15 seconds. Try to keep whole pieces.
- Cover the turron mold with a waffle cake to make it easier to get the finished product out of it after solidification. (You can also use edible rice paper.)
- Pour honey into a saucepan and heat over low heat, stirring occasionally. Bring to a boil. Add sugar, stir until sugar dissolves.
- Beat the egg whites until thick foam; the peaks of the proteins should not settle.
- Add nuts to the whipped egg whites, mix gently.
- Add nut butter to honey, cook for another 10 minutes over very low heat. Add cinnamon to taste.
- The mass will slightly change color to caramel, and thicken a little.
- Put the resulting mass in an even layer in a mold. Leave the Gijon turron to harden in a cool place, but not in the refrigerator.
- Turn the mold over, placing the frozen turron on a cutting board.
- Cut the soft turron into squares/sticks before serving.
I garnished the soft turron from Gijón with almond flakes.
Enjoy your meal!
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