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This is Easter…




An almond after another…




Caramelized nuts

100 g of unpeeled raw nuts
125 g sugar
100 g water

Prepare a sheet of parchment paper and grease lightly with sunflower oil.
Mix the nuts, water and sugar in a heavy-bottomed saucepan.
Bring to boil until almost all water has evaporated.
Reduce the heat and stir constantly with a spoon, until the sugar looks like sand.
Stir until all sugar has coated the nuts.
Pour the nuts on the paper and let them cool completely.
Store in airtight container.

Note: This recipe can be made with any kind of nuts (walnuts, almonds, hazelnuts, peanuts, etc …).


Christmas holidays and a turrón

It’s cold and the turrón wraps itself in some colored marzipan to celebrate the trip.
Tomorrow I’ll be back at Oporto… :)

Chocolate and hazelnut turrón

Serves 10:
400 g hazelnut praliné
400 g dark chocolate
200 g hazelnut, finely chopped

Melt the chocolate in a bain-marie.
Add the hazelnut praliné.
Let it cool down to 26-28ºC (tempering).
Add the hazelnuts.
Pour this mixture into lined moulds and place something heavy on top, or make a roll with the parchment paper, keeping the turrón tightly wrapped.
Reserve at room temperature until thick.
Cut as desired.
Decorate with marzipan.

Marzipan:

1 kg almond, powdered
500 g icing sugar
1 kg sugar
450 g corn syrup
350 g water

In a mixer combine well the icing sugar with the powdered almond.
Prepare a syrup with sugar, corn syrup and water until 114-117ºC.
Gently pour the syrup into the almond mixture while mixing.
Grind until desired.

Marzipan may be colored with food coloring.