Turron: a Spanish dessert for any occasion

1. Peel nuts if necessary. A variety of nuts can be used to make turron. The most popular options are turron with almonds, hazelnuts, pistachios or various mixtures of these nuts.

2. In order to clean the nuts: Pour boiling water over the almonds and leave for a few minutes - the skin will easily separate from the nut. Toast hazelnuts in a dry frying pan. Then wrap the nuts in a dry kitchen towel, rub vigorously - the husks will easily separate. I do not roast pistachios so that they do not lose their beautiful color.

3. Roast the nuts in a frying pan or oven preheated to 180-190 degrees for 7-10 minutes, until golden brown.

4. Prepare the form for the dessert. Turron is usually prepared in a round or rectangular shape.

5. Lubricate the selected container with a thin layer of vegetable oil. Line a baking sheet with parchment paper and brush with a thin layer of neutral-tasting vegetable oil.

6. Cut out of paper and oil another piece of paper to fit the mold - it will become a kind of "lid" for the mold. Uncured turron is very sticky, and if this is not done, it will be difficult to separate it from the paper later.

7. In the homeland of dessert, special thin wafer wafers are used instead of paper.

8. Instead, you can use thin wafer cakes, lining the bottom of the mold and the top of the dessert with them.

9. Measure honey into a saucepan and melt it over low heat.

10. Continuing to heat, gradually bring the honey to a boil. Add sugar and mix everything thoroughly.

11. When the sugar dissolves, place a cooking thermometer in the container and continue to cook the mixture over low heat until a temperature of 120 degrees is reached.

12. Usually the process takes about 10-15 minutes, during which time the moisture will evaporate and the mixture will thicken.

13. If there is no thermometer, but you are ready to risk a handful of nuts, you can try to catch the desired temperature without a thermometer.

14. Watch the consistency of the mixture and periodically carry out a simple test - dip a wooden skewer into the boiling mixture, and then place it in a glass of cold water for a few seconds.

15. Remove the skewer from cold water and rub a drop of the mixture with your fingertips - it should be soft and elastic.

16. While the honey-sugar mixture is cooking, beat the egg white. Separate the egg white from the yolk, place in a bowl and beat until stiff peaks form.

17. Then, while continuing to beat, gradually add powdered sugar and beat everything well again (for more details, see the video version of the recipe).

18. Separate half of the whipped protein - we won’t need it, it’s inconvenient to just separate and whip half of the protein at once.

19. Gradually, while continuing to beat the mixture at minimum speed, pour in the honey-sugar mixture in a thin stream. Try to pour the mixture closer to the walls of the bowl - if it gets on the whisks of the mixer right away, it can freeze with threads.

20. Stir in the warm toasted nuts and spoon the mixture into the prepared pan. Smooth out the mixture with a spoon as much as possible.

21. Cover the mixture with the prepared baking paper "lid", press down and roll with something heavy to completely level the mixture.

22. Put the dessert in the refrigerator for at least 2-3 hours, and even better - overnight, for final cooling.

23. Remove the cooled turron from the mold and remove the baking paper.

24. Dip the knife in boiling water for a few seconds, then wipe the blade dry and start cutting the dessert. The hot blade will allow you to easily cut the turron into neat pieces of the desired size and shape.

All is ready! Bon appetit!