Turrón

AT A GLANCE

  • Serves 6 people

  • 600 gm natural almonds
  • For brushing: vegetable oil
  • 800 gm caster sugar
  • 1 tbsp lemon juice
01   Preheat oven to 180C. Spread almonds in a single layer on a baking tray and roast until light golden and fragrant (7-8 minutes), set aside to cool.
02   Brush a 27cm x 17cm tray generously with oil, line base with baking paper and brush again. Combine sugar, lemon juice and 200ml water in a saucepan over medium heat, stir to dissolve sugar, then cook, brushing sides occasionally with a wet pastry brush, until mixture turns dark caramel and reaches 175C on a sugar thermometer (7-10 minutes). Working quickly, add almonds, stir with a well-oiled fork and pour into tray. Cool until just set (5-7 minutes), cut into 17cm x 1.5cm pieces, then cool completely (15-20 minutes). Turn onto a chopping board, give a gentle tap to release and serve. Turrón guirlache will keep for up to one month stored in an airtight container.
Note This recipe makes 18 pieces.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

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