Turron is a sweet temptation that can captivate any food lover. In Italy, Latin America, Spain, and the Czech Republic, this dessert is traditionally prepared during the Christmas and New Year holidays. Turron is also popular in France, where it is known as “nougat.”
At first glance, turron is deceptively simple and uncomplicated. It’s just a combination of nuts, caramel, and honey. But once you try it, you’ll be hooked! Dense and hard in appearance, turron literally melts in your mouth, immersing you in a whirlwind of incredibly pleasant sensations. A delicate honey aroma, a taste with notes of caramel, and lots and lots of roasted nuts – it’s simply impossible to resist a tempting piece of turron!
Today, I want to offer you a chance to learn how to make Spanish turron at home. This simple yet exquisite dessert is an excellent way to surprise your guests or create an impressive gift made with your own hands. Give it a try!
- Sheets of edible wafer paper — 4 pc.
- Chicken egg whites — 3 pc.
- Powdered sugar — 50 g.
- Sugar — 135 gю
- Salt — 5 g.
- Honey — 255 g.
- Corn syrup — 85 g.
- Water — 60 ml.
- Pistachios — 300 g.
- Cornstarch — 50 g.
How to make Spanish turron with pistachios (recipe step-by-step)
Step 1. Line the bottom of a baking sheet with the wafer paper sheets, not overlapping them, and set aside. Pour the egg whites into the bowl of a mixer with a paddle attachment and also set aside. Preheat the oven to 356°F (180 °C).
Step 2. In a medium saucepan, combine the honey, corn syrup, water, and granulated sugar. Place the saucepan over medium heat and cook until the mixture starts to boil, about 4 minutes. Continue to heat, stirring occasionally, until the thermometer reads 311°F(155 °C).
Step 3. When the thermometer reaches 311°F(155 °C), remove the honey mixture from the heat. The temperature will rise to 320°F (160 °C). Stir until it drops to 302°F (150 °C), and prepare the meringue.
Step 4. Start beating the egg whites at medium speed. As soon as they start to foam, reduce the speed, add salt and powdered sugar, then return to medium speed to beat the meringue to soft peaks. Increase the mixer speed to high and, without turning it off, slowly pour the honey mixture into the egg white mixture (at this point, the egg whites double in volume, so let them sit for a few seconds, and the volume will return to normal). Beat until the mixture thickens (about 5 minutes) and starts to stick to the beaters. Place the cleaned pistachios in the oven for a few minutes to toast them. As soon as the nougat thickens, add the nuts to it using a spatula or large wooden spoon, and mix.
Step 5. Generously sprinkle the work surface with cornstarch. Pour the mixture onto the surface and spread it out in the shape of the baking sheet. Cover with another layer of wafer paper, and let it cool on a rack for several hours. Cut into slices with a knife or kitchen scissors.
Store the pistachio nougat in an airtight container with parchment paper between the pieces for up to two weeks.
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