Turrón

Prepare the Ingredients

Toast the whole almonds in a preheated oven at 350°F (175°C) for about 10 minutes or until golden brown. Let them cool completely.

Whip the Egg White

In a large mixing bowl, whip the egg white until stiff peaks form. Set aside.

Cook the Honey and Sugar

In a medium saucepan, combine the honey and granulated sugar. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture reaches 250°F (121°C) on a candy thermometer.

Combine the Mixtures

Remove the honey and sugar mixture from heat. Gradually pour it into the whipped egg white, whisking constantly until well combined. The mixture will become thick and glossy.

Add the Almonds

Stir in the toasted almonds and vanilla extract until the almonds are evenly coated.

Form the Turrón

If using edible wafer paper, line a baking dish with a sheet of wafer paper. Pour the almond mixture into the dish and spread it evenly. Place another sheet of wafer paper on top, pressing down gently to adhere.

Let it Set

Allow the turrón to cool and set at room temperature for several hours or overnight.

Cut and Serve

Once set, remove the turrón from the baking dish and cut it into small squares or rectangles. Store in an airtight container.