Spanish turron is synonymous with Christmas in Spain, and it is the most popular Christmas candy, too. The two traditional types are simply called hard (duro) or soft (blando), created in Jijona, Alicante. The two original turróns use lots of egg whites. This turrón was created in order to use the leftover egg yolks. So, it is a wonderful recipe to prepare when you have extra yolks.
- 10 ounces (300 grams) almonds (ground)
- 4 egg yolks
- 1/2 teaspoon cinnamon (ground)
- 1/2 lemon (grated peel)
- 6 ounces (175 grams) sugar (granulated)
- Separate the eggs.
- Place yolks, ground almonds, lemon peel, and cinnamon into a large mixing bowl. Mix well.
- Make a simple syrup with water and granulated sugar: Pour water and sugar into a medium saucepan and bring to a boil while stirring 212 F (100 C) degrees. As water evaporates, the liquid will thicken and become denser.
- Combine the rest of the ingredients. Pour the syrup into the mixing bowl with the other ingredients and stir until a uniform, sticky dough is formed. It may be necessary to knead the dough by hand to mix the ingredients thoroughly.
- Press the dough into a rectangular mold (approximately 3.5 by 8 inches) and seal tightly with plastic wrap. Place a weight on top. Cans of soup or vegetables from the pantry work well. Refrigerate 12-24 hours.
- Remove turrón from the mold, turning onto a plate.
- First, run a knife around the edge of the mold and then, place a plate on top. Hold plate securely in place, and flip mold and plate over. Turrón should fall onto the plate.
- Make the burnt sugar crust. Sprinkle a few tablespoons of granulated sugar evenly on top. Then, crystallize the sugar using a culinary torch, creating a burnt sugar crust.
- Cut turrón into slice approximately 1/4-inch (6 millimeters) thick.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||2 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||4 g|