Homemade Nougat / Turrón by @sandrine_healthy

45 min

8 servings

🌰

150 g

Almonds

🍬

130 g

White sugar

🍯

130 g

Honey

🥚

1

Egg white

🫗

Oil

2 sheets

Edible wafer paper

  1. Blanch

    Plunge 150g of almonds into boiling water in a saucepan to blanch them, 5 minutes is enough.

  2. Toast

    Toast the almonds 6-7 minutes at 180 degrees in the air fryer or oven.

  3. Pour

    Pour 125g white sugar and 125g honey into a pan and let the syrup rise to 145 degrees using a cooking thermometer, then stop the cooking and remove the pan from the heat.

  4. Whip

    Whip 1 egg white to stiff peaks and incorporate it into the syrup with a whisk.

  5. Put

    Put the mixture back on low heat to dry out the paste, stirring constantly until the texture becomes less liquid.

  6. Incorporate

    Incorporate the toasted almonds and mix well.

  7. Brush

    Brush oil on the sides of the mould with a pastry brush, line the base with a piece of edible wafer paper, pour in the nougat and place another piece of wafer paper on top.

  8. Cut

    Let it dry quietly at room temperature, and for cutting dip the knife in very hot water.

Homemade Nougat / Turrón by @sandrine_healthy

45 min

8 servings

🌰

150 g

Almonds

🍬

130 g

White sugar

🍯

130 g

Honey

🥚

1

Egg white

🫗

Oil

2 sheets

Edible wafer paper

Preparation Steps

  1. Step 1/8

    Plunge 150g of almonds into boiling water in a saucepan to blanch them, 5 minutes is enough.

    🌰Almonds
    🍲Saucepan

  2. Step 2/8

    Toast the almonds 6-7 minutes at 180 degrees in the air fryer or oven.

    🌰Almonds

  3. Step 3/8

    Pour 125g white sugar and 125g honey into a pan and let the syrup rise to 145 degrees using a cooking thermometer, then stop the cooking and remove the pan from the heat.

    🍬White sugar
    🍯Honey
    🍳Pan
    🌡️Cooking thermometer

  4. Step 4/8

    Whip 1 egg white to stiff peaks and incorporate it into the syrup with a whisk.

    🥚Egg white
    🥄Whisk

  5. Step 5/8

    Put the mixture back on low heat to dry out the paste, stirring constantly until the texture becomes less liquid.

  6. Step 6/8

    Incorporate the toasted almonds and mix well.

    🌰Almonds

  7. Step 7/8

    Brush oil on the sides of the mould with a pastry brush, line the base with a piece of edible wafer paper, pour in the nougat and place another piece of wafer paper on top.

    🫗Oil
    Edible wafer paper
    🖌️Pastry brush
    🍳Mould

  8. Step 8/8

    Let it dry quietly at room temperature, and for cutting dip the knife in very hot water.

    🔪Knife

Composition

Ingredients

Types

Nuts, Sweeteners, Fats and oils, Baking ingredients

Ingredients

Almonds, White sugar, Honey, Egg white, Oil, Edible wafer paper

Notes

Almonds (blanched in boiling water, then toasted), Oil (for brushing the mould sides, no amount given), Edible wafer paper (one for the base, one for the top)

Allergens

Tree nuts, Gluten

Dietetics

Dietary regimen

soy-free, Dairy-Free, Low Sodium, Vegetarian, Pescatarian

Calories

210 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Saucepan, Pan, Cooking thermometer, Whisk, Pastry brush, Mould, Knife

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@sandrine_healthy

Origin

Cuisine

Spanish, French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Sticky, Dense

Flavors

Sweet, Honey, Nutty, Toasted Almond

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform