Easy Turron recipe (nougat type)
It is very simple to make but it is a little time intensive, so do plan ahead.
- 200g honey
- 200g white sugar
- 1 large egg white, room temperature
- pinch salt
- 500g toasted nuts
- 500g dried fruit
Kit / extras
- grease-proof paper – although you can also use edible rice paper or sugar paper if you prefer
- An electric whisk or food mixer – it will save a lot of time
- Line a baking dish with grease-proof paper and grease it – as lightly as you can. Set aside.
- Mix the honey, sugar and two tablespoons of water in a small saucepan and place over a medium heat.
- Stir constantly until it all dissolves.
- Pop your thermometer in.
- Increase the heat and bring it up to (280F)
- While it’s coming to the right temperature, beat the egg white and salt. If you have an electric mixer, this will save your muscles a load of aching.
- Beat until the egg whites form soft peaks
- By now, your syrup should have come up to temperature, so add it to the egg whites with the whisk still running. Pour it slowly and steadily.
- Keep mixing until the mixture is thick. This could take a while so be ready. It took me a little under 15minutes.
- Turn the whisk off and stir in the nuts and fruit or whatever you’re popping in.
- Spoon it into your prepared baking dish and use a spatula or knife to smooth the top over.
- Top with another layer of grease-proof paper and pop it into the fridge to set for a minimum of two hours – overnight is even better.
- Once completely set, cut into strips or cubes and consume within a week (you won’t have any problems with that – trust me!)
- Try with pistachio and cranberry
- Or walnuts.
- Or candied fruits.
- Or a couple of bags of “Jelly Tots”.
- Or cherries.
- Or anything you fancy!
- Sprinkle with icing sugar before cutting, if you like… or perhaps dunk the cut pieces into melted chocolate.
- Make a grown-up version by adding a shot of your favourite tipple into the syrup before you whop the heat up.