Spanish Honey Almond Nougat Recipes

Steps:

• Preheat oven to 150 degrees Celsius
• Place nuts in a roasting tray, dry roast for 20 minutes. Reduce oven to 100 degrees C; keep nuts warm.
• Line a 20cm x 30cm x 3cm baking tray with baking paper. Place 2 sheets of rice paper in tray, covering the bottom of the tray.
• Place water, sugar and glucose in a saucepan and bring to the boil over medium heat. Cook to 150 degrees C (using candy thermometer).
• Place honey in second saucepan, bring to the boil over medium heat and cook to 135 degrees Celsius.
• A few minutes before honey reaches 135 degrees C, beat egg whites and cream of tartar to soft peaks in a large bowl with an electric mixer.
• While continuing to mix at low speed, drizzle in hot honey; add sugar syrup in the same manner. Continue to beat at low speed for about 5 minutes.
• Using a wooden spoon, stir in warm nuts.
• Pour nougat into prepared tray; flatten with a wet metal spoon.
• Cover with remaining sheets of rice paper. Refrigerate when cold.
• To cut when set, turn out onto chopping board and slice with a large knife.

Steps:

• Toast,peel and grind almonds and nuts till powder.
• Beat egg whites continuously until soft peaks come out (you know, it looks like snow ).
• Mix carefully egg whites with powdered nuts.
• In a suitable pan, heat honey and sugar stirring well with a wooden spatula until boiling and then add the nuts, egg mixture, dash of cinnamon and keep on stirring for 10 minutes until it's thick and all water has evaporated. Don't let it burn!.
• When done, place the resulting paste in rectangular moulds lined with waxed paper. Any rectangular cake pan is suitable only fill it up to 2cm. thick, so you may need some pans.
• Let the nougat bars cool at room temperature and then take them out of the moulds and store them wrapped in wax paper in any air tight container.
• These bars (which are called TURRON in Spanish) are soft, sweet and delicious. Cut them widthwise to serve them. Nothing to do with British nougats!.