Spanish Christmas Nougat Turron

Famous Spanish Christmas dessert! Turron is prepared from honey, sugar and nuts. It is very sweet, somewhat reminiscent of nougat. Its preparation requires culinary skills, but the result will be worth all the effort!
cook time: 10h
Ruby Colston
Spanish Christmas Nougat Turron

Nutrition Facts (per serving)

504
Calories
29g
Fat
46g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Hazelnut 150 g
Pistachios 150 g
Honey 130 g
Sugar 100 g
Egg whites 1 pc
Powdered sugar 50 g

For lubrication:

Vegetable oil 0.5 tsp

Recipe instructions

Step 1

Step 1
Prepare ingredients for making turron. Nuts are traditionally almonds, but hazelnuts and pistachios are also suitable. I have just them.

Step 2

Step 2
First of all, prepare the nuts. If you took almonds, then you need to peel them. To do this, just soak it in boiling water for a few minutes, the skin will then easily come off. Then dry the nuts in a frying pan or in the oven. I toasted the nuts in a frying pan, which took about 10 minutes. Keep the heat low and stir the nuts constantly to prevent them from burning. It is better not to fry pistachios, they may lose their beautiful color.

Step 3

Step 3
When the nuts acquire a beautiful color and pleasant aroma, remove them from the heat. Place the nuts on a towel and lightly crush them with your hands. The skin will come off and they will be easy to clean. I didn’t bother much with the skin, I only removed the one that came off well. Itʼs not that critical.

Step 4

Step 4
Prepare in advance the form in which the turron will harden. The cooking process is very fast and requires attention, so there will be no time to be distracted by it. Grease the pan with a small amount of vegetable oil and then line it with baking paper. Grease the paper as well. Additionally, cut a piece of paper to the size of the mold; it will be the “lid”. It also needs to be lubricated. My form measures 25*20 cm.

Step 5

Step 5
Beat the egg whites, adding powdered sugar in portions, until stiff peaks form. Remove half the mixture, as the recipe only calls for half the protein. It is more convenient to do this in a whipped state than in a raw state.

Step 6

Step 6
Take a saucepan and put honey in it. Heat the honey over low heat. It will first become liquid and then boil. Pour sugar into honey.

Step 7

Step 7
Stir and leave to simmer over low heat. The sugar should completely dissolve.

Step 8

Step 8
The syrup must be boiled to a temperature of 120°C; a cooking thermometer is required here. If you donʼt have one, youʼll have to test it on a soft ball. To do this, dip a wooden stick into the syrup and then into cold water. The frozen drop of syrup should feel soft and elastic to the touch. But it’s better to buy a thermometer — they are now sold everywhere and are not expensive.

Step 9

Step 9
Remove the syrup from the heat and start beating the egg whites again, carefully pouring the syrup into it. It’s better to do this carefully along the side of the bowl, the syrup is hot, and it can harden into threads on the whisks.

Step 10

Step 10
Beat the egg whites until they form a thick, viscous, creamy mixture.

Step 11

Step 11
Put nuts in it, stir.

Step 12

Step 12
Pour the mixture into the prepared pan and smooth it out with a spoon if possible. Itʼs very sticky.

Step 13

Step 13
Place a greased piece of lid on top and press down the turron with your hand, finally leveling the mixture. Place the pan with the turron in the refrigerator overnight. It will harden overnight and will be easy to remove and cut into pieces.

Additional rubrics

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