A classic crunchy turron which deserves its 'top quality' label
- Coloma Garcia Artesanos
-
Turron is a very popular confection in Spain during the Christmas season. Indeed, this sweet is often shared with the family to finish the Christmas meal. The turron in Spain is the equivalent of chocolate in France, which is offered to acquaintances or friends during this period.
-
This turron from Alicante, or hard turron, contains a very high percentage of almonds (66%), unlike the classic nougat. This turron is made in the heart of the PGI in Spain, a real guarantee of quality. (The PGI requires a minimum of 50% almonds, here with 66%, which brings even more almonds and flavors). The Marcona almond used is the richest almond in taste, so it gives a very pronounced flavor to this touron of Alicante. The hard turron has a white color, contrary to the soft turron which will be rather brown.
-
Turron or Spanish nougat
-
Origins of turron
-
Different names for one and the same product: the turron. The turron in Spanish, sees its origins appearing at the time of the Moslem conquest of Spain in the VIIIth century. The Muslims imported sweet pasta and the culinary techniques associated with this pasta into Spanish cuisine, to which almonds and hazelnuts were added. The turron is then made from orange blossom honey and almonds. During the Spanish colonization, cane sugar was introduced in Spain. It is then added in the preparation of the turron because it is less expensive than honey and easier to work. Today the recipe of the turron has not changed (even if there are several variants) and it is often considered as a kind of nougat.
-
Recipe for Alicante turron
-
Ingredients
-
500g of almonds
-
250g of liquid honey
-
150g of sugar
-
1 egg white
-
Unzip paper for nougat
-
Pour the sugar into a saucepan with water, and stir gently until the mixture becomes syrup. Once the result is obtained, remove the pan from the heat. Add the honey to the syrup, returning to low heat and stirring. Beat the egg white until stiff and fold into the syrup. Add the almonds (which must be blanched and may have been lightly browned in the oven). Line a mold with a sheet of unleavened paper and pour the syrup (about 1.5 cm thick). Cover with the second unleavened sheet. Let the touron cool until it hardens. Cut into several squares to serve. Enjoy your meal!
