TURRóN DE NAVIDAD RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 3
Steps:
- Roast the almonds at 375F for 10 minutes mixing them up halfway through. In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside. Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey. Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready. Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it. Cool in the refrigerator for 2-3 hours before slicing. Buen provecho.
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