Turrones De Casoy Recipes
TURRONES
Served at the end of a Cuban - Christmas Meal (Noche Buena). This is a type of nougat that came originally from Spain. In Cuba and now in Miami it is served throughout the Christmas holdays.
Provided by Manami
Categories Candy
Time 30m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Blanch the almonds and remove the skins.
- Toast the almonds with hazlenuts in an open oven, about 350°F.
- Stir constantly.
- Chop the nuts real fine.
- Beat the egg whites until they are very stiff.
- Add to nuts.
- In a sauce pan, mixc the honey and sugar and melt over med-high heat.
- Add the nut paste, mix & stir constantly for ten minutes and remove from heat.
- Put in shallow china dishes lined with rice paper.
- When cold, sprinkle cinnamon on top.
- Cut into small pieces when set.
Nutrition Facts : Calories 71.2, Fat 3.1, SaturatedFat 0.2, Sodium 15.1, Carbohydrate 10.6, Fiber 0.6, Sugar 9.8, Protein 1.4
TURRONES DE CASOY
Steps:
- Line 22cm X 16cm baking dish with parchment paper and preheat oven at 180°C/350°F.
- If using fresh cashew nuts, cut each nut lengthwise in half. Bake in the oven for 15-20 minutes or until golden. You can also toast them over low-medium heat in a pan until golden brown. Set aside
- Heat a medium-sized pot over low heat. Add honey and cook while stirring for 4-5 minutes.
- Add sugar and stir-cook until sugar completely dissolves. Let simmer in low heat while making the meringue.
- To make the meringue, beat egg white with a hand mixer until stiff peak.
- Mix the honey-sugar mixture then add the meringue in batches. Stir the meringue into the honey-sugar until incorporated. Cook for 20-30 minutes until it reaches ribbon stage or thick.
- Add baked/toasted cashew nuts and stir to distribute evenly. Continue cooking for 8-10 minutes in low heat. Remove from heat and set aside.
- Sift together powdered sugar and cornstarch in a bowl then generously coat bottom of the prepared baking dish with powdered sugar-cornstarch mix.
- Transfer turrones (honey-sugar-cashew mix) into baking dish then coat the top with powdered sugar-cornstarch mix. Press the top of the turrones using hands and let it set for 2 - 3 hours.
- When turrones is set, cut and divide into 16 equal portions.
- To wrap each turrones piece with wafer paper. Slightly dampen sides of wafer paper with water. Place turrones in the center and gently wrap and seal the sides.
- Repeat process with all the remaining turrones pieces. Serve and enjoy. Bon appetit!
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- Start by toasting the almonds on a tray in the oven. I usually start with the oven cold and turn it on to around 375ºF, letting the almonds warm up with the oven. Occasionally turn them, and turn the oven off when they start to turn a golden brown. You don't want to burn them!
- Mix together the honey and sugar in a pan over low heat, and stir until the sugar is dissolved and well incorporated into the honey. If you have a candy thermometer, get it to somewhere between 240-250ºF (115-120ºC) before taking it off the heat. At this point, the temperature isn't too important because we will be adding more moisture from the egg white, but by reducing the moisture content right now, you'll save yourself a bit of time later.
- As you continue to beat the egg white, slowly drizzle in the hot honey and sugar mixture. This will whiten the sugar solution, and give you a thick, white, sticky mixture that will be the base of the nougat.
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