Catalan Turron (Nougat)

5
(1) 1 Review
Prep Time
15
min.
Total Time
45
min.
Servings

18 servings, about 4 (1-1/4-inch) pieces each

What You Need

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Make It

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  • Heat honey in heavy saucepan on medium heat, stirring constantly until honey comes to boil. Remove from heat. Cool 1 minute.
  • Stir in egg whites; return saucepan to heat. Cook until mixture reaches toffee-like consistency (hardball stage). Add nuts; mix well.
  • Spread mixture into 15x10x1-inch pan lined with parchment or wax paper. Cover with second sheet of parchment or wax paper. Weight the top evenly. Let cool. Cut into 1-1/4-inch squares.

How to Remove Skins From Hazelnuts

Preheat oven to 375°F. Soak hazelnuts in cold water for 1 minute. Drain, but don't dry. Bake 10 minutes, or until skins begin to flake off. Place a few of the nuts in damp dish towel and rub to remove the skins. Repeat.

Food Facts

The nuts should be kept warm when making turron. After blanching or roasting, cover nuts with foil to keep warm. Previously peeled or blanched nuts can be warmed in 200°F oven for 15 minutes.

Servings

  • 18 servings, about 4 (1-1/4-inch) pieces each

Nutritional Information

Serving Size 18 servings, about 4 (1-1/4-inch) pieces each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 10g
Saturated fat 1g
Cholesterol 0mg
Sodium 10mg
Carbohydrate 26g
Dietary fiber 1g
Protein 4g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • victor197 |

    todavia no la hago, pero la pienso hacer.

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