Spanish Soft Almond Nougat
Soft and easy Nougat is very delicious and easy to make. So if you need a delicious treat - this could be it. You can made the Nougat with your favorit nuts.
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Turrón de Jijona Recipe: Soft Almond Nougat . 5.0 from 1 vote. Recipe by Mar, Guest of The Storied Recipe Podcast Cuisine: Spanish Difficulty: Easy. Servings. 48. servings. Prep time. 30. minutes. Calories. 177. kcal. Resting Time. 2-14. Days. Total time. 30. minutes. Turrón de Jijona is a classic sweet treat in Spain over the Holiday season.
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See the recipe card for a printable version of this recipe. Place the almonds in a small saucepan and cover with hot water. Boil for 3 minutes. 2. Remove the saucepan from the heat and strain the almonds with a strainer. 3. Place the almonds on a plate, peel and put them in a small bowl. 4.
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Instructions. Line 2 6x4in (15 x 10cm) dishes with cling wrap/film. Warm the honey over a medium-low heat in a skillet/frying pan. Whisk in the confectioners sugar and keep stirring until it is blended in. Continue to warm a couple minutes then add the cinnamon and lemon zest.
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Instructions. Toast the almonds in the oven until they reach a light golden brown. Remove them from the oven. As you allow the almonds to cool, grind the sugar into a powdered sugar consistency in a blender or coffee grinder. (Or use store bought powdered sugar.)
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Instructions. Pre-heat oven with the bake/broil option to 210C (410F) Add 1 1/2 cups of blanched almonds to a baking tray lined with foil paper, move the almonds around so they are all in a single layer, then add to the hot oven between 11-12 minutes, remove from the oven and transfer to a bowl. Reserve 1 egg white in a bowl and set aside at.
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In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.)
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Put the remaining syrup in the pot back on the stove and cook over medium heat until it reaches 264F. With the mixer running on low, stir in the vanilla, and ½ the butter and flour. Mix in the rest of the butter/flour, then stir in the nuts. Pour into the prepared pan and smooth into an even layer.
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Once toasted, set aside to cool. Prepare the nougat mixture: In a saucepan, combine the honey and sugar. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil and let it cook until it reaches the soft-ball stage, which is around 240°F (116°C) on a candy thermometer.
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Preparation. 1. Preheat oven to 350°F. Prepare an 8- x 8-inch baking pan with rice paper or parchment paper sprayed with cooking spray. 2. Spread nuts on baking sheet and toast for about 10 minutes at 350°F. Set aside to cool. 3. Combine sugar, honey, and water in a small, deep heavy saucepan.
Spanish Soft Almond Nougat
by Ferrara. $12.00. This imported Italian nougat is known to many as "the torrone in the little blue boxes". A delicious balance of crunchy almonds, smooth golden honey, pure cane sugar, and fluffy egg whites. Perfect for Christmas stockings or as a sweet treat at any time! 18 individually wrapped and boxed bite-sized almond torroncini.
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1 baking pan. stand mixer. Spread nuts on a pan and toast for about 5-10 minutes. Set aside to cool. Combine 160 g sugar, honey and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan.
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Warm the honey on medium-low heat in a large mixing bowl set over a saucepan filled with a couple inches of water (or, use a double boiler). Incorporate the whisked egg whites into the honey with.
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To check to see when to stop cooking the candy, take a small amount and put it into cold water to cool it. It should get hard and hold its shape when cool. At that point, you can add in the toasted almonds, stirring until they are well incorporated into the nougat mixture. Immediately pour into silicone molds.
Spanish Soft Almond Nougat
Step 2: whisk in the egg whites. In a separate bowl, use an electric mixer to beat together the egg whites and salt until stiff peaks form. Whisk egg whites into the sugar syrup until well combined. Still working over low heat, continue whisking the torrone until the mixture is white and very thick, about 45 minutes.
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Black nougat, contrastingly, is far faster to prepare and takes much less time to set — usually only a few hours rather than overnight. Though it consists of the same ingredients as white nougat.
