Turron Jijona Spanish Style Nougat Candy Food
TURRON JIJONA (SPANISH-STYLE NOUGAT CANDY)
A Spanish-style nougat made out of almonds. Very hard to find.
Provided by Drew
Categories Spanish Recipes
Time P3DT35m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
- Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
- Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 26.4 g, Cholesterol 34.1 mg, Fat 7.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 7.2 mg, Sugar 23.9 g
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- Toast the almonds in the oven until they reach a light golden brown. Remove them from the oven.
- As you allow the almonds to cool, grind the sugar into a powdered sugar consistency in a blender or coffee grinder. (Or use store bought powdered sugar.) I like to grind my own because I can use the type of sugar that I prefer. (unrefined, organic)
- Grind the cooled almonds in a food processor. If you have a high powered food processor, this process should be relatively simple and shouldn't take too long. If your food processor isn't as potent, this recipe may be a lot of work for it and could end up breaking it. I'm not telling you this to scare you from proceeding, but do want to warn you. If you are making nut butters already with your food processor without issues, you should be fine!
- As the almonds turn into more of an almond butter, add in the powdered sugar and honey. Continue to process the mixture until you reach a pretty thin paste consistency. You want the almonds to release their oils! (Yes, this totally contradicts most of the recipes out there, but is more inline with what I saw the turrón factories doing.)
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