Almond Turrón de Alicante
By Joe
Source: Serious Eats — María del Mar Cuadra, Turrón de Alicante (Nougat With Marcona Almonds).
A turrón de alicante (nougat with marcona almonds) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Line an 8- by 20 cm baking pan using one sheet of heavy-duty foil lengthwise, next across using a second sheet to create a sling. Gently coat sides with spray. In a big, heavy-bottomed saucepan, mix sugar, honey, and water. Mix with wooden spoon over a mid-sized flame till sugar dissolves completely, 2 to 3 minutes. Increase heat in order to medium-high plus boil syrup till thermometer registers 120°C (121°C), 2 to 3 minutes. Using an electric mixer use the beat, whip egg white and salt on mid-sized speed till it holds soft peaks, around 2 minutes while that is happening. Tip in hot syrup in order to egg white in a slow, steady stream with mixer running on medium-high. Beat till mixture is thick and glossy, around 2 minutes. Put the whipped egg white mixture in the same saucepan. Heat over medium-low, mixing the whole time, till mixture thickens considerably, becomes a amber brown color, plus reaches 150°C (150ºC), 20 to 30 minutes. Mix in lemon zest and still-warm almonds. Gently coat silicone spatula with cooking spray; keep to one side. Put one trimmed sheet of wafer paper in ready pan (see note). Scrape turrón mixture in pan, spreading so it sits level using the oiled spatula. Top using second sheet of wafer paper, plus push down gently using a flat-bottomed 1/2-cup measure in order to compress plus flatten. Leave to stand at room temperature till set, 1 to 2 hours. Move turrón to cutting board with sling. Take out and discard sling, next using a mallet, break into around 8 pieces and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
42.8 g per serving
85.6 % of the 50 g daily maximum · 171.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 242 kcal |
| Protein | 3.3 g |
| Carbohydrate | 45.8 g |
| of which sugars | 43.4 g |
| of which free sugars | 42.8 g |
| Fat | 6.6 g |
| of which saturates | 0.5 g |
| Fibre | 1.7 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
