Nut Nougat
Turron De Jijona
110g (4oz) Peeled Almonds
110g (4oz) Hazelnuts
110g (4oz) Honey
110g (4oz) Castor Sugar
2 Large Egg Whites
Ground Cinnamon [Optional]
Rice Paper
Pre-heat the oven to 140°C: 275°F: Gas 1.
Place the almonds and hazelnuts on to a baking tray and bake for 12-15 minutes or until just golden, but not burnt.
Chop finely using a pestle and mortar or blender.
Place the honey and sugar into a saucepan and bring to the boil.
Whisk the egg whites into stiff peaks and fold into the chopped nuts.
Add to the saucepan and cook over a medium heat for 10 minutes, stirring constantly.
Pour into a shallow baking tray, lined with rice paper, sprinkle with cinnamon.
Allow to cool and cut into squares.
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