Turron Jijona (Spanish-Style Nougat Candy) You Have To Try

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Turron Jijona (Spanish-Style Nougat Candy)

"A Spanish-fashion nougat made out of almonds. Very hard to discover."

Ingredients :

• 1 cup orange blossom honey
• 1 cup finely floor almonds
• 2 egg yolks
• 1 teaspoon ground cinnamon (non-compulsory)
• 1/8 teaspoon lemon zest (non-obligatory)
• 1 egg whites, crushed stiff

Instructions :

Prep : 30M	Cook : 12M	Ready in : P3D

• Pour the honey into a saucepan and warm over medium-low warmth to 140 ranges F (60 stages C). Stir the almonds into the warm honey and put off from warmth. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
• Line a dish with parchment paper. Pour the mixture onto the parchment paper and easy to a half of-inch layer. Place a sheet of parchment paper atop the combination after which region a slicing board over the paper; region some items on pinnacle of the cutting board to give it a few weight.
• Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.

Notes :

• Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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