Turron is a sweet temptation that can turn your head to any connoisseur of delicious food. In Italy, Latin America, Spain and the Czech Republic, such a dessert is traditionally prepared during the New Year and Christmas holidays. Turron is also popular in France, only better known as “nougat”.
At first glance, turron is a deceptively simple and unpretentious dessert. Just think, what is it — a simple combination of nuts, caramel and honey. You try — and you are submissive! Dense and firm in appearance, the turron literally melts in your mouth, plunging you into a whirlpool of incredibly pleasant sensations. Delicate honey aroma, taste with notes of caramel and a lot, a lot of toasted nuts — it is simply impossible to break away from a seductive piece of turron!
Today I want to invite you to learn how to cook turron at home. Such a simple but exquisite dessert is a great way to pamper your loved ones or a spectacular do-it-yourself gift option. Give it a try!
Nuts — 300 g
Light honey — 130 g
Sugar — 100 g
Egg white — 1 pc.
Powdered Sugar — 50 g
Vegetable oil — to lubricate the mold
Step by step recipe.
Prepare the ingredients on a list.
Usually we do not include the equipment necessary for making dessert, but this case is an exception. In cooking turron, a culinary thermometer is your best friend and helper!
Despite the outward simplicity of the recipe, turron can be insidious. Digest honey-sugar syrup — the dessert will turn out to be too harsh. Do not finish — it will not freeze as it should.
It’s possible, of course, to make a turron “by eye”, but only if you are an experienced culinary specialist who feels confident in working with sugar syrup. Or vice versa — a lucky newcomer who just succeeds all right the first time. I do not take risks and trust the entire responsibility of the thermometer.
The dessert hardens quickly, so prepare all the ingredients in advance.
Peel the nuts as needed. For the preparation of turron, you can use a variety of varieties of nuts. The most popular options are turron with almonds, hazelnuts, pistachios or various mixtures of these nuts. I like to mix these three options in equal proportions. So each variety of nuts is not so much needed, and a colorful cut is obtained.
In order to peel nuts: pour almonds with boiling water and leave for a few minutes — the peel will easily separate from the nut. Fry the hazelnuts in a dry pan. Then wrap the nuts in a dry kitchen towel, rub intensively — the husk will easily separate. I do not fry pistachios so that they do not lose their beautiful color.
Fry nuts in a frying pan or in an oven, preheated to 180-190 degrees, 7-10 minutes, until golden brown.
Prepare a dessert pan. Typically, a turron is prepared in a round or rectangular shape.
Lubricate the selected container with a thin layer of vegetable oil. Line the pan with baking paper and coat with a thin layer of neutral taste vegetable oil. Cut out of paper and grease another piece of paper to the size of the mold — it will become a kind of “cover” for the mold. A non-frozen turron is very sticky, and if this is not done, it will be difficult to separate it from the paper later.
In the homeland of dessert, instead of paper, special thin wafer wafers are used. Instead, you can use thin wafer cakes, lining them with the bottom of the form and the top of the dessert.
Measure the honey into a saucepan and melt it over low heat.
Continuing heating, gradually bring the honey to a boil. Add sugar and mix thoroughly.
When the sugar has dissolved, place the cooking thermometer in the container and continue to cook the mixture over low heat until it reaches 120 degrees.
Usually the process takes about 10-15 minutes, during which time the moisture will evaporate, and the mixture will thicken.
If there is no thermometer, but you are ready to risk a handful of nuts — you can try to catch the desired temperature without a thermometer. Check the consistency of the mixture and periodically conduct a simple test — dip a wooden skewer into the boiling mixture and then place it in a glass of cold water for a few seconds. Remove the skewer from cold water and rub a drop of the mixture with your fingertips — it should be soft and elastic.
While the honey-sugar mixture is being boiled, beat the egg white. Separate the egg white from the yolk, place in a bowl and beat until stable peaks. Then, while continuing to beat, gradually add the powdered sugar and beat well again (see the recipe version video for more details).
Separate half of the whipped protein — we don’t need it, just to separate and whisk the half of the protein right away is inconvenient.
Gradually, continuing to whisk the mixture at minimum speed, pour the honey-sugar mixture into a thin stream. Try to pour the mixture closer to the walls of the bowl — if it gets on the whisk of the mixer immediately, it can freeze with threads.
Stir in the warm toasted nuts and put the mixture in the prepared form. Flatten the mixture with a spoon as much as possible.
Cover the mixture with the prepared “lid” from baking paper, press and roll with something heavy to finally level the mixture.
Place the dessert in the refrigerator for at least 2-3 hours, and even better — at night, for final cooling.
Remove the cooled turron from the mold and remove the baking paper.
Dip the knife in boiling water for a few seconds, then wipe the blade dry and start slicing the dessert. A hot blade makes it easy to cut the turron into neat pieces of the desired size and shape.
Turron is ready! Have a nice tea party!