After I went to Barcelona, I devoured with my eyes all the « turrones » in the stores. There are so many different kinds! Just look at the few photos I posted on the culinary journey THERE! I already offered my version of Alicante turron (recipe HERE) some time ago on my cooking blog. Today it’s a much simpler version, which can be prepared in 15 minutes on the clock for a sensational result! It’s very hard to resist these roasted almonds coated with just the right amount of sugar! This holds perfectly and breaks up very naturally into wonderfully crunchy bites!
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Recipe for a 450g turron :
-350g of peeled raw almonds
-50g of sugar
-50g of glucose syrup
-1 sheet of unleavened bread
Place the 9X23cm rectangular frame (or other equivalent size) on a sheet of unleavened bread, grooved side down. Don’t forget to grease the inside of the frame to allow the turron to be removed!
For the surface of the frame, mine is 207 square cm (9×23). If you have a 14 or 15 cm square frame, it will do perfectly. Otherwise, multiply the sides of your frame to know its surface and make a rule of three to have a multiplier. Explanation: if you have for example a frame of 20X20, it will be 400cm squared, mine 207 (we can round up to 200), so basically you will have to multiply by two the ingredients. Is that clear to everyone? 😉 If you have a 5X10 frame, you will have to divide by 4 !
Here are the beautiful almonds I bought in a market in Barcelona.
Pour the sugar and glucose syrup into a saucepan.
Add a little water to soak the sugar. Be careful not to get sugar on the sides of the pan.
Place the almonds on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 12 minutes.
Halfway through cooking, mix them so that they are all evenly browned.
Bring the syrup to a boil.
Thanks to the glucose syrup, there is no risk that the sugar masses (crystallizes).
You should get a fairly colored (but not burnt!) caramel.
Then pour in the toasted almonds while still hot.
Mix quickly because the caramel will harden quite quickly!
Pour it all into the frame.
Then spread them evenly with the back of a spoon.
Still, almonds and caramel are always nice!
Cut the unleavened bread around the frame.
When the caramel has hardened, decadent the turron.
Keep it in a perfectly sealed box!
Turrón with 78% almonds
After I went to Barcelona, I devoured with my eyes all the “turrones” in the stores. There are so many different kinds! Just look at the few photos I posted on the culinary journey THERE! I already offered my version of Alicante turron (recipe HERE) some time ago on my cooking blog. Today it’s a much simpler version, which can be prepared in 15 minutes on the clock for a sensational result! It’s very hard to resist these roasted almonds coated with just the right amount of sugar! This holds perfectly and breaks up very naturally into wonderfully crunchy bites!
Ingrédients
- 350 g peeled raw almonds
- 50 g sugar
- 50 g glucose syrup
- 1 sheet of unleavened bread
Instructions
- Place the 9X23cm rectangular frame (or other equivalent size) on a sheet of unleavened bread, grooved side down. Don't forget to grease the inside of the frame to allow the turron to be removed! For the surface of the frame, mine is 207 square cm (9x23). If you have a 14 or 15 cm square frame, it will do perfectly. Otherwise, multiply the sides of your frame to know its surface and make a rule of three to have a multiplier. Explanation: if you have for example a frame of 20X20, it will be 400cm squared, mine 207 (we can round up to 200), so basically you will have to multiply by two the ingredients. Is that clear to everyone? 😉 If you have a 5X10 frame, you will have to divide by 4 !
- Here are the beautiful almonds I bought in a market in Barcelona.
- Pour the sugar and glucose syrup into a saucepan.
- Add a little water to soak the sugar. Be careful not to get sugar on the sides of the pan.
- Place the almonds on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 12 minutes. Halfway through cooking, mix them so that they are all evenly browned.
- Bring the syrup to a boil.
- Thanks to the glucose syrup, there is no risk that the sugar masses (crystallizes).
- You should get a fairly colored (but not burnt!) caramel.
- Then pour in the toasted almonds while still hot.
- Mix quickly because the caramel will harden quite quickly!
- Pour it all into the frame.
- Then spread them evenly with the back of a spoon.
- Still, almonds and caramel are always nice!
- Cut the unleavened bread around the frame.
- When the caramel has hardened, decadent the turron.
- Keep it in a perfectly sealed box!
Nutrition
Portion: 1portionCalories: 409kcalCarbohydrates: 103gFat: 0.2gSodium: 67mgPotassium: 1mgSucre: 71gCalcium: 1mgFer: 0.03mg
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