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| Turrón de gofio (Gofio nougat) |
There are many ways to eat the Canarian staple, gofio, but in the run up to Christmas, what better way than as the traditional, seasonal sweet, turrón.
Ingredients:
100 gr gofio de millo (corn gofio)
75 gr of honey
125 gr ground almonds
50 gr of sugar
Method:
- Toast the gofio in a non-stick pan over a low heat, stirring. Once toasted remove from heat and let cool slightly.
- Meanwhile, put the sugar in a saucepan on the heat and allow it to caramelize. When the sugar acquires caramel texture, add the ground almonds and stir for a few minutes.
- Place baking paper into the mould you have chosen for the preparation of this nougat (you can use a rectangular silicone mould or half of a milk brick).
- Pour the almond and caramel mixture onto the baking paper, and allow to cool slightly.
- When it is cool enough to handle, add the gofio and honey and knead so that it is well integrated.
- Put the dough back into the mould lined with baking paper, flatten the surface, cover with more baking paper and place in the fridge for a few hours.
Translated from: Turrón de gofio: 2 recetas de Navidad canaria
