|Nutritional Guidelines (per serving)|
|Servings: 1 brick turron (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 4g||15%|
|*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.|
Spanish turrón 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)
Gather the ingredients.
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 till reach 212 F/100 C. 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 1/2 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 to 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.