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.
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
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.
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.