Some call it Catalan Turron. Some call it Nougat. All will agree you're a genius for finding a way to make this classic candy at home.
What You Need
Original recipe yields 18 servings
1-1/2 cups honey
3 egg white s, stiffly beaten
1/2 lb. almonds, blanched, peeled (keep warm)
3 oz. hazelnuts, peeled, roasted (keep warm)
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, about 4 (1-1/4-inch) pieces each
* 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.