Monday, December 06, 2010

How to make your own Turrón de Alicante


A Christmas without turrón is – well -- not a Christmas at all. I learned about this typical Spanish Christmas delicacy when I was very little. My family always bought plenty of it. In my opinion, the best two brands of turrón from Spain are Sanchez Mira and Monerris Planelles.

But you can make your own at home. Here is the recipe, courtesy of Absolut Alicante.

First is the the recipe in Spanish, and then I will attempt to translate it.

La fama de los turrones de Alicante ha trascendido las fronteras de España, siendo el centro de atención en todas las mesas navideñas de diversos países en todo el mundo. Pero una de las ventajas que ofrece Alicante, es que existen decenas de lugares donde estos deliciosos postres se elaboran en forma artesanal. A continuación indicaremos la receta de esta exquisitez:

-Ingredientes:

-1 kg. de miel.
-250 gramos de azúcar.
-2 claras de huevo.
-1,800 gramos de almendras tostadas y sin piel.

En primer lugar hay que calentar lentamente la miel (un mínimo de 45 minutos) hasta que finalmente el agua producida se haya evaporado. Luego, se debe incorporar el azúcar, mezclando con espátulas plásticas o preferentemente de madera. Paso siguiente consiste en batir las claras de huevo hasta que la obtener una masa espesa. La clara es lo que dará a este turrón su típico aspecto blanquecino. Luego se debe mezclar enérgicamente, vertiendo las almendras tostadas. Se continúa removiendo esta pasta hasta que finalmente quede bien uniforme. La masa obtenida se deposita en moldes cubierta de oblea. Por último, una vez que se ha enfriado, se envasa… ¡ya tenemos listo el turrón de Alicante!.

In English:

The fame of the Alicante nougat has transcended the borders of Spain, being the center of attention in all the Christmas tables of various countries around the world. But one of the advantages of Alicante, is that there are dozens of places where these delicious desserts are made on a small scale. Below, we will show the recipe for this delicacy:

Ingredients:

One kilogram of honey.
250 grams of sugar.
Two egg whites.
1,800 grams of toasted almonds, without the skins.

First you have to slowly heat the honey (at least 45 minutes) until finally the produced water has evaporated. Later, you must add the sugar, stirring with a plastic spatula or preferably a wooded one. The egg whites is what will give the nougat its typical white appearance. Later, it should be mixed vigorously, pouring the toasted almonds. Continue stirring the paste until it finally is fairly uniform. The mass is deposited into molds covered with wafers. Finally, once it has cooled, package it. The Alicante nougat is now ready!

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