Ingredients
Equipment
Method
Instructions
- Start by measuring out all your ingredients.
- Preheat your oven to 180°C (350°F) and roast the Marcona almonds for about 10-12 minutes until golden and fragrant.
- In a heavy-bottomed saucepan, combine the caster sugar and honey over medium heat, stirring until the sugar dissolves. Increase heat and bring to a boil, monitoring the temperature with a candy thermometer until it reaches 145°C (293°F).
- Whip the egg white in a mixing bowl until it reaches soft peaks.
- Gradually pour the hot sugar mixture into the whipped egg white while continuously whisking until glossy and thick.
- Gently fold in the roasted Marcona almonds.
- Line a square baking pan with parchment paper and pour the nougat mixture in, spreading it evenly and pressing down firmly.
- Allow the Turron to cool at room temperature for at least 4 hours, preferably overnight.
- Once set, lift it out of the pan using the parchment paper and cut into squares or rectangles.
Notes
- Use high-quality Marcona almonds for the best flavor.
- Ensure your candy thermometer is calibrated for accuracy.
- Store in an airtight container at room temperature for several weeks.