Turron De Alicante Almond Nougat Recipes

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.

ALMOND NOUGAT

Steps:

• Preheat oven to 350 degrees F.
• Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
• Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart).
• Over medium heat, stir mixture until sugar dissolves.
• Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
• Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
• While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
• Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
• While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.
• Add vanilla extract, almond extract and butter, beating again for about 5 minutes.
• Stir in toasted nuts and ground almonds with a wooden spoon.
• Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan.
• Smooth the mixture evenly with a spatula.
• Refrigerate until firm.
• Loosen edges of candy with a knife. Invert nougat on cutting board.
• Cut into pieces. Store in airtight container.