Vegan Xixona turrón2018-01-02
- Prep Time : 20m
- Cook Time : 0m
- Ready In : 5m
One of the few things we can think of that there will be in common between the turrón selection of a Spanish family that serves up a traditional stew and another with a set of deconstructed dishes and spherications all over the place is, without a doubt, soft Xixona turrón. This type of turrón is synonymous with Christmas and any decent selection of turrons must include at least one block of it. What if you made this essential sweet yourself?
Almonds play the starring role, so you have to choose quality nuts. And to make this recipe even easier to make, we can skip the job of grinding and chopping the almonds by using Frutos del Sol Almond Flour and Nibbed Almonds.
- 200 g almond flour
- 150 g sugar
- 50 g nibbed almonds
- 85 cl water
- 1 teaspoon of lemon juice
- 1 teaspoon of bicarbonate
- 30 g maize syrup
Heat the water with the sugar and the lemon juice in a pan. When it gets to 100º take it off the heat and allow it to cool down to 50º. Add the bicarbonate and stir.
Roast the almond flour and the nibbed almonds together with the diced almonds in a frying pan over a low heat. Stir constantly until the almonds turn a light toasty colour.
Put the roasted almonds in a pan and stir in the sugar and maize syrup mixture.
Mix all the ingredients thoroughly over a low heat until they form a compact dough. When you have made this dough, carry on stirring for another 2 minutes. Turn off the heat.
Line a mould measuring about 9 x 20 x 2 cm with baking paper and tip the mixture into it. Leave the turrón in the fridge to cool until it's compact.
Once it's firm, take it out of the mould, serve and eat it!
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