Turrón de Alicante (Spanish Almond Nougat)

HISTORY & INTERESTING FACTS

Turrón, the beloved Spanish nougat treat, embodies centuries of tradition and joy, celebrated mainly during the Christmas season. It's similar to fudge but boasts a firmer texture, a sweet indulgence passed down through generations.

The origins of turrón trace back to Moorish Spain, where almonds and honey were introduced, setting the stage for this cherished treat. The word "turrón" likely stems from the Arabic "turun", meaning a sweet confection. Today, turrón takes centre stage during Spanish Christmases, adorning holiday tables as families and friends gather to savour this sweet emblem of togetherness.

As the aroma of freshly baked treats fills the air and festive lights illuminate the streets, turrón serves as a tangible link to Spain's rich cultural tapestry. It embodies not just the sweetness of almonds and honey but also the warmth of cherished customs and the enduring spirit of celebration. Enjoy this iconic Spanish delight, a piece of Spain's heart and soul.

¡Felices fiestas!

Bon Profit! Raquel x

Yields: a 20cm brownie tin of nougat or (if using rectangle silicone moulds) 12 pieces

INGREDIENTS

• 200ml honey
• 200g sugar
• 1 egg white
• 300g whole blanched almonds
• rice paper, if gifting (otherwise baking paper is fine)

Note: Rice paper is edible and works best if gifting your nougat. Place rice paper on top and bottom of nougat and press gently to adhere and then cut around the edges of the paper so it forms a neat edge against the nougat. You'll want a special sort of rice paper, check outSugar Timefor the type I'm talking about.

METHOD

1. Start with a cold oven. Turn it to 180ºC, and place almonds on a tray inside. Let the almonds warm up with the oven. Be sure to check them though, and turn the oven off when almonds begin to brown. You don’t want to burn them!
2. Mix honey and sugar together in a pan over low heat, and stir until sugar dissolves well. If you have a candy thermometer, heat to between 115-120ºC before taking it off of the heat.
3. In an electric mixer, beat the egg white until frothy.
4. As you continue to beat the egg white, slowly drizzle in the hot honey and sugar mixture. This will whiten the mixture, and give you a thick, sticky marshmallow, which is the base of the nougat.
5. Add the white mixture back into the pan and heat at low-medium, stirring constantly so that it doesn’t burn. Note: This step reduces the moisture and allows the nougat become the right consistency.
6. To check when to stop cooking the nougat, take a small amount and drop into cold water to cool it. It will turn hard and hold its shape when ready. At this point, turn off the heat and add in the toasted almonds, stirring to well incorporate into the nougat.
7. Immediately pour into moulds.
8. Remove from the mould when cool and wrap in baking paper or rice paper to keep it from sticking together.
9. To store, place into an airtight container in a cool, dry place. It will remain fresh for up to two weeks.

TIPS, CHEATS & TROUBLESHOOTING

I use rectangular silicone moulds, as they're a lot easier when removing the set nougat. You can find theses moulds throughBake and Deco. If you want to give your nougat, which is a great idea! Check outI Love This Shopfor cellophane bags, ribbons and other party/gift giving ideas.