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.

Summary

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.

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Instructions

1. 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.
2. Place the nuts in a blender.

   

3. Grind the nuts for 10-15 seconds. Try to keep whole pieces.
4. 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.)
5. Pour honey into a saucepan and heat over low heat, stirring occasionally. Bring to a boil. Add sugar, stir until sugar dissolves.
6. Beat the egg whites until thick foam; the peaks of the proteins should not settle.
7. Add nuts to the whipped egg whites, mix gently.
8. Add nut butter to honey, cook for another 10 minutes over very low heat. Add cinnamon to taste.
9. The mass will slightly change color to caramel, and thicken a little.
10. 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.

    

11. Turn the mold over, placing the frozen turron on a cutting board.
12. Cut the soft turron into squares/sticks before serving.
    I garnished the soft turron from Gijón with almond flakes.
    Enjoy your meal!