Description
Almond Nougat (Turrón) is our honey-sweet nougat prepared with toasted almonds and considered a special treat during the Christmas Holidays.
Scale
Ingredients
- 1 pound whole almonds
- 2 egg whites, room temperature
- 2 cups sugar
- ½ cup honey
- 1 cup white corn syrup
- ¼ teaspoon of lite salt
- ¼ cup of water
- 2 teaspoons vanilla extract
- ½ stick salted butter, softened
Instructions
- Lined baking pan with parchment paper on the bottom and sides. Place a sheet of edible rice paper on top of parchment.
- Toast the almonds in oven for 10 minutes at 350°F.
- Add sugar, honey, corn syrup, salt and water into a 3-quart saucepan over medium heat.
- Stir until well blended. Constantly stir the sugar mixture until it dissolves and starts bubbling.
- When the syrup reaches a temperature (candy thermometer) of 190°F, beat the egg whites at high speed until stiff peaks are formed, using a large mixer.
- Drizzle one fourth of syrup content while beating the egg whites once the syrup reaches a temperature of 252°F. Continue beating for approximately 4 to 5 minutes.
- Return saucepan on top of stove and continue cooking until the syrup has reached a temperature of 318°F.
- Start the mixer and drizzle the remaining syrup after reaching a temperature of 318°F. Add the vanilla extract and softened butter. Continue beating for 3 to 5 minutes.
- Add the toasted whole almonds and fold almonds into egg-white mixture until well blended. As the mixture cools, it will begin to harden.
- Spoon the Turrón onto lined baking pan. Place a sheet of edible rice paper on top of Turrón. With the palm of your hand placed in the center of Turrón, gently press down until it reaches all four corners.
- Flatten top of Turrón with a small dough roller. Refrigerate overnight.
- Remove Turrón from baking pan after being refrigerated and place on cutting board. Let stand at room temperature for at least 1 hour before cutting.
- Cut the Turrón horizontally (1½-inch width) with a sharp knife and then cut into 34 pieces, measuring 1½ x 1½ inches.
Notes
For this recipe, I used 2 sheets of edible rice paper. I also lined glass baking pan (11x7x1.5 inches) with parchment paper cut into 11 x 15 inches.
- Category: Nougat
- Method: Boiling, Mixing and Baking
- Cuisine: Puerto Rican
Keywords: Turrón, Turrón de Almendra, Almond Nougat, Nougat