Alicante Recipes

SPANISH TURRON RECIPE

Steps:

• Toast the almonds in the oven or in a pan at the stove, moving them whenever you can so that they brown evenly, and remove them before they turn dark.
• Put the sugar with the honey in a heavy-bottomed saucepan. Heat over low heat and mix the sugar with the honey.
• Meanwhile, beat the egg white with a stand or hand mixer, until you get soft peaks.
• When the sugar and honey mixture begins to bubble, cook for two more minutes and remove from heat. Incorporate the whipped egg white slowly and move lightly so that it doesn't set. Return the pot to the heat of the stove and continue cooking while constantly stirring. Never take it to high heat, always medium to low.
• Don't stop stirring with a wooden spoon until the mixture has the texture of caramel, which is known as the hard ballpoint, or until the caramel breaks. Then add the almonds and mix well.
• Let it cool for a few minutes and pour the nougat mix into a square or rectangular cake pan lined with parchment paper. Smooth the surface and let it cool completely before eating it.

TURRON DE ALICANTE / ALMOND NOUGAT

Steps:

• Beat egg whites until they're white and fluffy.
• Boil the honey over medium-high heat until it becomes a thick caramel-consistency.
• Mix the honey and the egg whites.
• Continue to beat this mixture with a wooden spoon (wooden spoons are best for candies and sweets).
• Add the vanilla extract and cook with the double boiler method.
• note: If you don't have a double boiler available, place a medium-sized pot inside a slightly bigger and deeper pot, fill the bigger pot with water so that the smaller one is halfway submerged.
• Continue stirring until you achieve a caramel consistency.
• In a separate pot over high heat cook the sugar, corn syrup and the water until you obtain a caramel.
• Once you have the caramel add the other mixture and the almonds.
• You have 2 options for assembly:.
• Grease a working surface.
• Place the mixture and roll out with a rolling pin, shape to your liking.
• (it's usually sold in a rectangle shape).
• Let it cool.
• Or if you find the oblea cover a rectangular baking sheet with the oblea.
• Roll out the mixture and let it cool.
• break into pieces.
• When cooled the candy should be really hard.