Turron

Toast the Nuts

Preheat the oven to 350°F (175°C).

Spread the almonds and hazeln nuts on a baking sheet and toast them in the oven for about 10-15 minutes, or until they are golden and fragrant. Let them cool.

Prepare the Syrup

In a medium saucepan, combine the sugar and honey. Cook over medium heat, stirring occasionally, until the mixture reaches 250°F (120°C) on a candy thermometer. This should take about 5-7 minutes.

Remove the saucepan from the heat.

Beat the Egg White

In a large mixing bowl, beat the egg white until stiff peaks form.

Slowly pour the hot syrup into the egg white while continuing to beat on low speed. Be careful to pour the syrup in a thin, steady stream to avoid cooking the egg white.

Add the vanilla extract and continue to beat until the mixture is thick and glossy.

Combine the Nuts and Syrup

Fold the toasted almonds and hazelnuts into the syrup mixture until well combined.

Form the Turrón

Line a baking dish or a mold with edible rice paper (if using). Alternatively, you can line the dish with parchment paper.

Pour the nougat mixture into the prepared dish and spread it out evenly.

If using, cover the top with another layer of edible rice paper.

Cool and Serve

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

Once cooled and set, cut the turrón into small squares or rectangles for serving.