Mexican Recipes
Turron de Avellana y Almendra
Ingredients
- 1 cup honey
- 1 1/2 cups almonds, toasted and cooled
- 1 1/2 cups hazelnuts, toasted and cooled
- 5 egg whites
- 1 1/2 cups granulated sugar
Instructions
- Blend the almonds and hazelnuts in a food processor until a paste forms. Set aside.
- Place egg whites in a stand or hand mixer with the whisk attachment and whisk until medium peaks form.
- Mix the whipped egg whites with the nut paste until well blended.
- Place the honey and sugar in a medium-sized sauce pot and bring to a boil.
- Add the nut-egg white paste and cook over low-medium heat for about 12 minutes, constantly
stirring until the mixture thickens and begins to brown just a bit.
- Pour the mix onto a lightly greased 12 x 17 inch pan sheet and chill.
- Once chilled, cut into 24 pieces. Roll the pieces in hand to create cylindrical shape, then wrap
in cellophane or simply store as is.
Yield: 24 pieces
Recipe and photo used with permission from:
National Honey Board