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From Spain

Turrón

10-12 servings
2.5 hours total

Ingredients

  • 9 1/2 tablespoons honey
  • 1 cup sugar
  • 1 egg white
  • 1 3/4 cups whole blanched almonds
  • 2 sheets wafer paper

Instructions

  1. Preheat oven to 350°F. Toast the almonds on a baking sheet for 8-10 minutes. Keep warm in oven.
  2. Line a square baking pan with plastic wrap. Cut two pieces of wafer paper to fit. Lay one piece of wafer paper in the mold, with the shiny side facing down.
  3. Beat egg white to soft peaks in the bowl of a mixer using whisk attachment.
  4. In a saucepan, combine honey and sugar over medium heat. When it has reached 240°F, slowly pour the honey syrup into the egg white with the mixer running.
  5. At this point, the nougat should be bright white and shiny. Transfer it back into the saucepan. Cook it over low heat, stirring constantly, for about 30 minutes.
  6. Take the nougat off the heat and stir in the toasted almonds, distributing them evenly.
  7. Pour the nougat into the square baking pan. Use a greased spatula to spread the nougat to the edges of the pan and press it down.
  8. Top the nougat with the other piece of wafer paper, shiny side up. Gently press down and flatten the nougat.
  9. Let the nougat cool and harden for at least 2 hours, or overnight. Then peel back the plastic wrap, slice with a sturdy knife, and serve.