Turrón duro

Turrón duro

Save Recipe

Print Recipe

Ingredients

• 1 egg white
• 150 g/1 lb honey
• 150 g/ 4.5 oz sugar
• 250 g roasted almonds
• 1 tsp lemon zest
• 2 thin wafers (optional)

Instructions

1. Whip the egg white to a thick glossy meringue.
2. Place the honey in a saucepan on low heat. When the honey is very runny, add the sugar gradually, while constantly stirring with a wooden spoon. Add the sugar little by little not to form any lumps.
3. When the sugar is completely mixed, remove from heat. Keep stirring with a whisk and carefully add the meringue to the saucepan. Do it slowly and never stop stirring.
4. Once the mixture is completely mixed and smooth, put the saucepan back on the stove. On low heat, continue stirring for about 15 minutes or until the mixture turns into a thick caramel. As you stir, the mixture will increase in volume, condense and change color to orange.
5. When the caramel is thick, stir in the almonds and the lemon zest. Stir thoroughly using a wooden spoon.
6. Remove from heat and line a dish or tray with parchment paper. Place one wafer in the dish. Pour the mixture into the prepared dish. Place a second wafer on top of the mixture, then place another piece of parchment paper on top to cover the mixture. To make the turrón compact, press it by placing a cutting board over the paper with a few items on top to give it some weight.
7. Let stand until cool, then refrigerate for 2-3 hours before slicing.