Spanish Turron

A Christmas delicacy related to nougat. The great honey historian Eva Crane notes that this is traditionally made with rosemary honey or orange honey.

100 g honey
1 00 g caster sugar
2 large egg whites, beaten until stiff
150 g blanched almonds, lightly toasted
100 g hazelnuts, roasted
rice paper

Put the honey and sugar in a saucepan and place over medium heat until boiling. Remove from the heat and beat the mixture until it seems to thin out. Stir in the egg whites, beating constantly, and return to a medium heat until a toffeeish consistency is reached. Stir in the nuts. Pour the mixture into a baking tray lined with rice paper. Cover it with more rice paper. Place under a weight for an hour or so, then cut into squares or diamonds, as you like.

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