|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 25g||123%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 11g||38%|
|Total Sugars 20g|
|Vitamin C 8mg||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Turrón is the Spanish candy most commonly associated with Christmas in Spain. Until recently, there were just two kinds of almond turrón, which originated in Spain centuries ago. The first kind is turrón duro, hard nougat candy with whole almonds, and turrón blando, a smooth, creamy, melt-in-your-mouth candy similar in texture to peanut butter. Both were simply made with almonds (preferably Marcona almonds), honey and egg whites. Over the last few decades, these two classics have been joined by a huge variety of new turróns with different textures and flavors, including chocolate turrón. There are several chocolate turrón varieties—from creamy mousse-filled type to this crunchy turrón with nuts and puffed rice. It's no wonder that the Spanish now produce several chocolate turróns, since the Spanish love affair with chocolate started shortly after the Spanish landed in Mexico.
This easy chocolate turrón is made with chocolate, almonds, and puffed rice cereal (such as Rice Krispies), and refrigerated until firm. When ready to serve, cut into slices.
8 ounces (227 grams) semisweet baking chocolate
8 ounces (227 grams) dark chocolate (60 percent cocoa)
2.5 ounces (70 grams) vegetable shortening, at room temperature
2.8 ounces (80 grams) puffed rice cereal
3 ounces (85 grams) almonds, slivered or coarsely chopped
Steps to Make It
Gather the ingredients.
Break up the baking chocolate and dark chocolate into pieces. (Baking chocolate usually has score marks to make breaking easier.)
Place in a medium-size glass mixing bowl with a tablespoon of water and heat in the microwave for 1 1/2 minutes.
Check the chocolate and stir. If not melted, return to oven and cook for another 30 seconds.
Repeat until chocolate is completely melted.
Add the vegetable shortening to the melted chocolate immediately and stir until shortening is blended into the chocolate.
Stir in the puffed rice and almonds.
Spread chocolate mixture into a mold approximately 5 by 7 inches. (Silicone molds work best. If no silicone mold is available, use a plastic storage container.)
Cover tightly with plastic wrap and place turrón in the refrigerator for at least 6 hours.
Remove and run a paring knife around the outside of the mold.
Twist container or mold to loosen turrón, then turn out onto a plate.
Cut into slices about 1/4-inch thick.
Serve and enjoy!
- Replace the almonds with coarsely chopped hazelnuts.
- Add finely chopped dried fruit, such as raisins or dates.