Thurron

Turron - originally a traditional Spanish delicacy, one of the oldest known sweets in the European Mediterranean, the Spanish variant of nougat, is usually made of almonds or other nuts, sugar, honey, egg whites (known for yolks instead of proteins) and some other ingredients, similar in composition marzipan. Now Turon is a traditional Christmas delicacy not only in Spain, but also in other Mediterranean European countries, in the Czech Republic, in Latin America, the Philippines. In the EU countries, the turron is manufactured in accordance with strict requirements for the original product with a registered and patented trademark, is strictly certified and has control at the place of production.

The oldest of the written recipes for the first time is given in the Spanish book of the XVI century "Guide for Women."

Currently, the turron is made in the form of small pieces of rectangular or round shape. Small sweets based on Turron are also popular.

Conditionally, there are 2 main types of a torron:

To date, dozens of species (or varieties) of the turron are known with the addition of chocolate, air rice, popcorn, candied fruit, praline, liqueurs and other confectionery delicacies. Tell you how to prepare a turron at home.

Light Torron Recipe

Ingredients:

Preparation

We burn almonds and grind-grind them to a pasty state.

We beat the proteins to the state of stable foam, mix it with the nut paste and whisk again.

Cream, honey, sugar and spices are mixed in a low saucepan, bring to a boil on low heat and cook for several minutes. Add to the honey mixture protein-nut paste, remove the pan from the fire and gently mix for about 10 minutes. We return the saucepan to the fire, warm it up a bit, then put the mass in the mold and let it cool to a cool place.

After cooking, we left the egg yolks. With yolks, you can prepare a delicate and spicy chocolate turron with nuts of other kinds (for example, walnuts and / or hazelnuts, peanuts).

The composition of the ingredients is about the same as in the first recipe (see above). Nuts must be burned, half can be ground, and the second half mashed, then the turron will have a more interesting texture.

Chocolate turron

Preparation

Whisk the nut paste with yolks and sugar powder with the addition of cocoa powder (1: 1).

More large-milled nuts are heated with honey and cream in a water bath. We mix with the first mixture, warm up, actively stirring, and pour into small forms (silicone very convenient, they can not be lubricated). When the turton sweets are frozen, they can be rolled in a mixture of powdered sugar and cocoa powder.

The second recipe is preferable, because it implies a more delicate heating of honey , in which, when heated strongly, unhealthy substances are formed.

If you want a more solid turron, reduce the amount of honey and increase the amount of sugar.

Serve the turron with coffee, mate, tea, hot chocolate. Turron is also good with light sparkling wines or strong special wines (sherry, madera, port, muscat, vermouth). Especially do not get carried away by this wonderful delicacy, by the way, it is better to use it in the morning.