Almond Turrón de Alicante
Inspired by techniques from Serious Eats.
Crunchy Spanish honey nougat cooked to 150 °C and packed with warm toasted whole almonds, cut into bars.
Always check the labels of the products you use.
Method
- 1
Line the tin. Line the tin with baking paper and brush it lightly with oil. Oil a second sheet of paper for the top as well.
- 2
Toast the almonds. Toast the almonds on the tray at 160 °C for 10-12 min, until pale gold when you cut one open. Turn the oven off and leave them inside to keep warm.
- 3
Boil the syrup. Put the sugar, honey and water in the saucepan over medium heat and stir until dissolved. Boil without stirring until it reads 121 °C, 3-4 min.
- 4
Whip the egg white. Meanwhile whisk the egg white with the salt in the mixer until it holds soft peaks.
- 5
Add the syrup. With the mixer on medium-high, pour in the hot syrup in a thin stream down the side of the bowl and whisk for 2 min, until thick and glossy.
- 6
Cook it down. Scrape the mixture back into the saucepan and stir constantly over medium-low heat for 20-30 min. It is ready when it is thick, light golden and reads 150 °C.
- 7
Add the almonds. Take the pan off the heat and quickly stir in the lemon zest and the warm almonds.
- 8
Press. Scrape into the tin, lay the oiled paper on top and press down hard and evenly with a flat-bottomed glass or your hands.
- 9
Cut. Leave for 30 min, until just firm but still slightly warm, then lift out and cut into 16 bars with the heavy knife. Leave to cool completely, about 1 h.
Storage
Wrap tightly and keep in an airtight container at cool room temperature for up to 3 weeks.
Equipment
- 20 cm square tin
- baking paper
- baking tray
- large heavy saucepan
- digital thermometer
- stand mixer with whisk
- oiled silicone spatula
- large heavy knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 193 kcal |
| Protein | 4.2 g |
| Carbohydrate | 25.4 g |
| of which sugars | 22.1 g |
| of which free sugars | 21.2 g |
| Fat | 9.6 g |
| of which saturates | 0.7 g |
| Fibre | 2.4 g |
| Salt | 0.06 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
