Hola From Tenerife

Subscribe to our free newsletter to get an (ir)regular ray of Tenerife sunshine in your inbox. Just enter your email address below.

Delivered by FeedBurner

Close

COVID-19 CORONAVIRUS PANDEMIC

Festivals in Tenerife and other large gatherings are still not able to be held with social distancing and other restrictions still in force. Events listed here, therefore, are subject to cancellation or change without notice. Such circumstances are beyond our control.

Please like and follow our facebook page for more updates >>

Monday, December 14, 2020

Turrón de Alicante (Hard Almond Nougat)

Turron and Coffee, Jonathan Pincas, CC BY 2.0, via Wikimedia Commons

Now that Christmas is approaching, we have to start thinking about nougat, marzipan and all kinds of sweets typical of this season. Today we are going to show you how to make Turrón de Alicante (Alicante hard nougat), as it is commonly known. It is a very simple recipe that we can prepare in the company of the little ones, as one more Christmas activity.

Ingredients

250 gr. raw Marcona almonds
150 gr. of honey
150 gr. of sugar
1 egg white

Preparation

Start by roasting the almonds in a dry pan over a low heat, stirring continuously so that they do not burn and brown on all sides. When they are ready, reserve them.

Place the sugar and honey in a pan with enough depth and heat over low heat, stirring so that the ingredients are mixed well. Whisk the egg white until stiff. When the contents of the pan begin to bubble, let it cook for a few more minutes then remove from the heat.

When cooled, slowly incorporate the whipped egg white, little by little to prevent it from curdling. Return the pan to a very low heat and continue cooking, stirring continuously until the mixture reaches a caramel texture. Then add the almonds, mix well, remove from the heat and wait until it cools slightly. At this point pour the mixture onto a tray covered with baking paper, smooth the surface, and allow to cool down to room temperature.

No comments: