Recipe

Almond turrón

Aug 31, 2010 2:00pm
  • 2 hrs preparation standing time
  • 10 mins cooking
  • Makes 25 Item
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Ingredients

Almond turrón
  • 2 sheets confectioners' rice paper
  • 1/2 cup (175g) honey
  • 1 1/3 cup (300g) caster (superfine) sugar
  • 2 tablespoon water
  • 1 egg white
  • 3 cup (480g) blanched almonds, roasted

Method

Almond turrón
  • 1
    Grease 8cm x 26cm (3-inch x 10½-inch) bar cake pan. Line base and long sides with baking paper, extending paper 5cm (2 inches) over long sides. Place one sheet of rice paper in pan, covering base and up long sides.
  • 2
    Stir honey, sugar and the water in small saucepan over low heat until sugar dissolves. Using pastry brush dipped in water, brush down side of pan to dissolve all sugar crystals. Bring syrup to the boil; boil, uncovered, without stirring, about 10 minutes or until syrup reaches 164°C (327°C) on candy thermometer. Remove from heat.
  • 3
    Just before syrup is ready, beat egg white in small heatproof bowl with electric mixer until soft peaks form. With motor operating, add hot syrup to egg white in thin, steady stream. Beat until all syrup is added and mixture thickens.
  • 4
    Working quickly, transfer egg white mixture to large bowl; stir in nuts. Spoon mixture into pan; press firmly. Trim remaining sheet of rice paper to fit top of nougat; press on lightly, smoothing surface. Stand 2 hours or until cooled to room temperature and firm, before cutting.
  • 5
    Use a lightly oiled knife to cut turrón.

Notes

A candy thermometer, available from kitchenware stores, is essential for this recipe. Place thermometer in large saucepan of simmering water while syrup is heating. This will stop thermometer cracking when placed in hot syrup. Once syrup is at correct temperature, return thermometer to pan of water; remove from heat. When cool, rinse and dry. Turron can be made a week ahead; store in airtight container in a cool, dry place. Do not refrigerate.

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