Turrón de Alicante is an Spanish nougat served during the Christmas season. Main ingredients are honey, almonds and egg whites, although in this recipe I have used hazelnuts instead of almonds. Nuts and honey have been used to flavor the nougat for centuries, and many historians believe turrón is a result of the Arabic influence in Spain. Turrón de Alicante consists of a hard nougat sandwiched between two wafer sheets. Instead of using the classic wafer sheets, I have used sugar sheets
{Hard hazelnut nougat}
Prep time: 15 min (plus 2 days resting time)
Cooking time: 45 min
Yield: 1 or 2 bars
Ingredients
- 250 g honey
- 175 g sugar
- 1 egg white
- 250 to 400 g toasted hazelnuts or peanuts
- 1 or 2 sugar sheets
- Line the mold with parchment paper and place one trimmed sheet of sugar paper in. /li>
- In a saucepan heat the honey and sugar, until liquefied and sugar is disolved
- Whisk the egg white until it forms stiff peaks
- Add the egg white to the honey mixture, stirring constantly. With the heat on low, stir constantly for about 45 minutes
- Then add hazelnuts (or peanuts), and stir until well distributed.
- Scrape turrón mixture into the mold, spreading in an even layer with spatula. Top with second sheet of sugar paper, and press down lightly with a rolling pin to compress and flatten.
- Let stand at room temperature until set, 1 to 2 days
Equipment (optional): Nougat mold.
Directions
NOTAS:
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So, I am confused. Re- hard hazelnut nougat. The “sugar paper” certainly sounds edible. And in one of the photos there even appears to be a bite taken out of both the nougat, and the paper. But, it looks like the paper you use to line your kitchen drawers with. Or wallpaper even. So, is this edible, or not!? Lol. Sorry I never seen this before in my 41 years of existence. And no, I do not lead a sheltered life. Lol.
They are edible wafer papers or chocolate transfers