Como hacer Turrón tipo Alicante o turrón duro de almendras, en casa. Receta fácil paso a paso.

Hello friends! Welcome once again to our cooking channel. Today we are going to cook together a classic, a classic of Christmas in Europe and Latin America. I mean nothing more and nothing less than Alicante Turrón or Turrón Duro. Hello friends! Welcome once again to my cooking channel. Turrons are very old preparations. The majority of the authors agree that its origin is located in the Arabian Peninsula, where an Arab doctor publishes in a medical treaty for the first time in the 11th century AD under the word Turrón. He publishes precisely this preparation made from almonds with honey. It is the Arabs who, through their territorial expansion in their empire, carry this product made from almonds with honey through all their conquered territories. And it is also in Spain and Italy, which are the European countries that this tradition comes to them and they begin to develop it. In one way or another, Spain and Italy are European pioneers in the elaboration of the Turrons. In fact, many there dispute the issue of the paternity of the Turron. However, in Italy the Turron is already known and it appears described already in the 15th century at the wedding of one of the Esforzas in the city of Cremona. For its part, in Spain, already from the 16th century, the Turron was used and it is described that it was used and used especially on Christmas days. It is in the city of Alicante and the city of Gijona where many of these Turrons are developed. In Alicante it is the Turron that we call Turron Duro and in Gijona There are other types of Turrons. In Spain, for example, we also have the Turron de Guirlache, we also have the Turron de Yema Quemada, more modern, the Turron de Chocolate that can also be used with inflated rice. Well, we have all this great variety of Turrons. In addition to the Turrons already mentioned, which are Turrons, let's say, since they have become classics, this preparation traveled to America. For example, in Cuba, in my home country, the Turron is also used, but it is made of peanuts, that is, of peanuts, which can also be made of peanuts, let's say, in fruit as such and also ground peanuts. One looks more like Alicante, of the style, hard, and the other looks more like Gijona, which is a soft paste, a little greasy. The Turrons all have the shape, really elongated, a rectangular shape. It is made from dried fruits, seeds, but it can also be some inflated cereals, as I put the example of the rice, where, well, they are going to be amalgamated with some paste. Normally the paste that is used, or that is most used, is made of honey, although later the Arabs themselves, with the use of sugar, began to make it also from syrup, without becoming candies. The city of Alicante and Gijona have a denomination of origin for the Turron. Therefore, the Turrons that have not been produced under the regulated council of the denomination of origin should not receive these names. That is why, as I had already mentioned, or left out, the Turron of Alicante is called Turron Duro, and the Turron of Gijona Turron Blando, which is the denomination that could be used outside of these production centers of the Turron. Without further ado, let's get to know the ingredients to make it. For the Turron we are going to use The preparation is very simple, but we are going to divide it in two. Always remember that, well, I like to divide the steps a little to be able to organize them. Well, the first thing we are going to do is put the sugar in the pan, and the honey. Remember, well, it is the same amount of sugar and honey that we are going to use. So, this is pure honey from bees. We are always going to guarantee that it is a good honey. We are also going to heat it up, we are going to heat it up, but at a low temperature, at the lowest temperature we can. I'm going to put it on the 1 of my plate, to make it hot. Then we are going to finish scraping so that all the honey falls in the evaporation. Ready. Now, well, what are we going to do here? We are going to the second step, the second stage, which is to whip the egg white. We are going to add the egg white, and when it starts to bubble, the honey with the sugar, then we are going to put it, we are going to start whipping the egg white and then we are going to add the honey. As we have already said, we have already pre-heated and toasted the almonds. A very light toast, a very nice toast, even, without burning them. Many do it on the pan, I prefer not to. I prefer to bake it at 140 degrees, a low temperature, continuous, so that its cooking is even. To know more about these processes, I invite you to watch my video about almond flour. With the whisk, we are going to mix the sugar with the flour. We do this so that it homogenizes and when, well, when applying heat, this is even. If we leave the sugar alone like this, it can then caramelize them and we don't want that to happen. Our mixture has already started to bubble. We are going to homogenize it a little and then we start to beat the egg white. Once the egg whites are whipped, we turn off the heat and we have our sugar-honey mixture ready. We are going to add it in the form of a thread and I keep beating the egg whites. Once mixed, we are now going to return the content to the fire. We turn on the fire again and pour the mixture of the beaten egg white with the sugar-honey. And here we give it a brief cooking to then add the almonds. We give it a brief cooking and we are now going to add the almonds. And here we make the final mixture to be able to finish the turrón, its elaboration. We are going to cook it a little until it looks a little denser. Be very careful so that the egg white does not coagulate. Anyway, it is already mixed with the honey. This should not happen, but it should be done little by little. We see how my mixture gets denser and denser. We already have this dense texture of the turrón. We are going to turn it off. In the tray, we have already placed it at the bottom, an oven. The oven is really optional. And with the previously greased mold, we are going to put the mixture of turrón. We are going to pour all the mixture of turrón completely and then we are going to put, to homogenize the entire bottom of my mold. We are going to match it with the spatula itself so that it is well even in all its parts. I have already poured all the mixture of turrón in the mold. In this case, I am using a rectangular mold. Then it is cut in half and the standard measurements of the turrón come out. But we can also make it circular without any problem. Once this is done, it is still hot if we touch the plate. Therefore, we are going to place it on top of the grid so that it is ventilated below and our center is also cooled. In fact, we can already touch the sides and you can already feel the hardness. However, if we do it in the center, it still moves a little and if I touch a side, it moves a little. Well, this is because it is still hotter. We just have to wait for it to cool and see you in a little while to finish the turrón. Approximately 30 minutes have passed and our turrón is already stable and hard. All we have to do is take it to another grid and place it on top. This is still going to be a little harder, but I'm taking advantage of the fact that it sticks to be able to stick it here. So here we see the other part, we see our turrón already made. Now what am I going to do? Cut the tips to really square the turrón and present it. Well friends, our exquisite Christmas dessert is ready. Very easy to make and really very enjoyable in its elaboration. I hope you do it with your family so that you can also share it with friends. If you like what we do, if you really value our work, subscribe to our channel, don't forget to click on the bell so you don't miss any video. See you next time. Bye. you