Turron Spanish

Step-by-step cooking

1. Step 1:

   

   Prepare the products for cooking turron. Nuts are traditionally taken almonds, but hazelnuts and pistachios are also suitable. I have just them.

2. Step 2:

   

   Prepare the nuts first. If you took almonds, then you need to peel them. To do this, simply soak it in boiling water for a few minutes, the skin will then be easily removed. Then dry the nuts, in a frying pan or in the oven. I fried the nuts in a frying pan, it took about 10 minutes. Make the fire small and stir the nuts constantly so that they do not burn. Pistachios are better not to fry, they may lose their beautiful color.

3. Step 3:

   

   When the nuts acquire a beautiful color and a pleasant aroma, remove them from the heat. Pour the nuts on a towel and lightly remember 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 took off only the one that went well. It's not so critical.

4. Step 4:

   

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

5. Step 5:

   

   Whisk the protein, introducing powdered sugar into it in portions, until strong peaks. Remove half of the mass, since only half of the protein is needed according to the recipe. It is more convenient to do this already in a whipped state than in a raw one.

6. Step 6:

   

   Take a saucepan, put honey in it. Put the honey to heat over low heat. It will first become liquid, and then boil. Pour the sugar into the honey.

7. Step 7:

   

   Mix and leave to cook over low heat. The sugar should completely dissolve.

9. Step 8:

   

   It is necessary to cook the syrup to a temperature of 120 ° C, a cooking thermometer is needed here. If you don't have it, then you will have to do a test for a soft ball. To do this, dip a wooden stick into the syrup, and then into cold water. The frozen drop of syrup should be soft and elastic to the touch. But it's better to buy a thermometer - they are now sold everywhere and are not expensive.

10. Step 9:

    

    Remove the syrup from the heat and start whipping the protein again, carefully pouring the syrup into it. It is better to do this carefully along the side of the bowl, the syrup is hot, it can freeze on the corolla threads.

11. Step 10:

    

    Beat the protein to a thick, viscous cream-colored mass.

12. Step 11:

    

    Put the nuts in it, mix.

13. Step 12:

    

    Put the mixture into the prepared mold and, if possible, smooth it with a spoon. It's very sticky.

14. Step 13:

    

    Put a greased piece-lid on top and press down the turron with your hand, finally leveling the mixture. Put the form with turron in the refrigerator overnight. During the night it will harden and it will be easy to get it and cut into pieces.