Monday, February 20, 2012

Turrón, Torrone or Nougat ... No matter what you call it, this stuff is good.

























 If you think writing a blog is easy, ha ha ha!   ...Sure, some days writing a post is just a walk in the park, but there are days where you have to question your sanity.  Cooking, although a little easier “for me,” I do manage to hit a few walls and land flat on my face with a few recipes. Believe it or not, some recipes can be affected by the environment. Candy making is one of them. I have been working on a Turron recipe for almost two weeks until I finally got it the way I wanted. This recipe is not complicated but it requires patience. The cooking temperature has to be precise. You need to use your candy thermometer and use corn syrup to prevent sugar crystals from ruining the texture. Turron is cooked at 315 degrees and if you are not careful, one can get hurt in the process. When making candy, I wait for a sunny, dry day. Humidity is the worst enemy of any candy maker.  Have you ever tried to make divinity on a rainy day? Don't, it is nearly impossible. 

 Ingredients:
1 ½ cups toasted almonds
2 cups granulated sugar
1 cup light corn syrup
1/2 cup honey
1/4 cup water
2 egg whites, room temperature
2 tsps. vanilla extract
Edible rice paper

Preparation:
 Line a 9x13 pan with edible rice paper (also call wafer paper) available in candy making stores or you can order it online. Place sugar, corn syrup, honey and water in a large heavy saucepan; insert a candy thermometer and cook the syrup until the temperature reaches 250 degrees.  


 
Beat the egg whites until stiff peaks are formed.  Carefully add 1/4 cup of syrup into the egg whites. Beat the whites at high speed until they hold firm peaks.  Take the rest of the syrup back to the heat to continue cooking until the thermometer reaches 315 degrees.   Remove the pan from the heat.  With the mixer at medium speed, pour the hot syrup slowly into the egg whites. After pouring in all the syrup, beat on high for an additional five minutes, or until mixture is no longer glossy.  


 
Stop the mixer and add the vanilla extract; turn the mixer back on for a couple of minutes. Remove from mixer. Stir in the almonds by hand.  Pour the nougat into the prepared pan, smooth the top. Cover the top completely with another sheet of rice paper and allow the turron to set overnight.  




1 comment:

The Twisted Tine said...

...you ever think about selling these? :) Haha...

I never gave much thought to humidity. I wonder how that'll affect the marshmallow business. Stephanie tends to do a pretty good job at monitoring temps when boiling sugar stuff on the stove, but I know the humidity here can cause chaos. I suppose we'll take it one day at a time.

Those look amazing, Sir. Love 'em! Turron for the win!

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