Turrones Recipes

TURRON DE COCO

Steps:

• Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
• In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm.
• Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours.
• Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil.
• While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes.

TURRONES

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.

TORRONE

Steps:

• Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
• Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.
• Let sit overnight, then cut into serving pieces.

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.

TURRóN DE DOñA PEPA RECIPE BY TASTY

Steps:

• Make the cookies: In a medium heat-proof bowl, whisk together 1 tablespoon anise seeds, the annatto seeds, and boiling water. Steep for 30 minutes, then strain the anise tea, discarding the solids. Stir in the vanilla. Refrigerate until ready to use.
• In a medium skillet over medium-high heat, toast the remaining 3 teaspoons of anise seeds and the sesame seeds until fragrant, about 3 minutes. Pour the toasted spices onto a clean surface and use a rolling pin or small heavy-bottomed pan to gently crush the seeds into a coarse powder.
• In a large bowl, whisk together the crushed seeds, flour, salt, and baking powder.
• In a separate large bowl, use a fork to mash together the butter and shortening until well combined. Add the egg yolks and continue mixing until smooth. Add the flour mixture and use a wooden spoon or your fingertips to mix until the mixture resembles coarse sand. Slowly drizzle in the anise tea, mixing between additions until the dough is smooth, but not tacky. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and lightly grease with nonstick spray.
• Remove the dough from the refrigerator and divide into 27 pieces. Roll each piece into a 6-inch-long log and place on the prepared baking sheets, spacing about ½ inch apart.
• Bake the cookies until hardened and light golden, about 25 minutes. Let cool completely.
• Make the syrup: In a large pot, combine the strawberries, apples, pineapple, orange, water, star anise pods, and cinnamon sticks. Bring the mixture to a boil over medium-high heat and cook until the fruit softens and begins to break apart. Strain the mixture, discarding the solids.
• Return the fruit water to the pot and add the granulated and chancaca sugars. Bring to a boil over medium-high heat and cook until mixture turns thick and syrupy, about 15 minutes. Remove the pot from the heat.
• Assemble the turrón: Use a sharp knife to shave the edges and tops of the cookies to create a flat layer, reserving the crumbs.
• Arrange 6 cookies side-by-side on a sheet of parchment paper. Fill in any gaps between the cookies with the reserved crumbs. Pour ¾ cup of syrup over the cookies, spreading evenly with a spatula. Repeat with the remaining cookies, alternating directions, and syrup to make 3 more layers. Spread the sprinkles evenly across the top. Trim the edges of the turrón into an even square.
• Cut the excess parchment paper from around the turrón, then transfer to a serving platter. Cut into 12 pieces.
• Enjoy!