Ease of preparation rating: Complex.
Yield: 8 servings.
Ingredients:
1 cup (240ml) honey
1 cup (240ml) white sugar
6 egg whites, separated from yolks
½ cup (120ml) water
½ teaspoon (3ml) salt
1 cup (240ml) roasted unsalted almonds, chopped into small pieces
1/3 cup (80ml) chocolate chips
1/3 cup (80ml) candy canes, crushed into small pieces
Method:
In a stand mixer, whisk egg whites until they are completely stiff. Set aside.
In a medium-sized saucepan, heat honey with sugar and water over medium-high heat until they come to a boil.
Cook for 3-4 minutes, or until sauce is becoming sticky.
Slowly add stiff egg whites to hot honey mixture, and fold in with a rubber spatula.
Keep adding egg whites and folding over medium-high heat.
This process will take 8-10 minutes before reaching a smooth and thick sauce that is dark brown in color.
Remove from heat, and add almonds.
Line the bottom and sides of 2 small rectangular baking dishes with parchment paper.
Separate Turron mixture evenly between the 2 dishes.
The first will stay as is.
Sprinkle chocolate chips and candy canes over the second one and slightly press them in the Turron, using the back of a spoon.
Refrigerate both dishes for 2 hours to cool completely.
Remove from refrigerator, and break into pieces using the back of a knife or a mallet.
Serve cold.
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