Known in Spain as Turron, this nougat is quite easy to master. This recipe is taken from Wickedfood Cooking School’s cookbook of the week – MoVida Rustica. It is certainly a recipe that we will incorporate into future confectionery cookery classes. When making it, bare the following points in mind:
- Work quickly when mixing the almonds and zest as the mixture will harden before you know it;
- The bowl and beaters will be difficult to clean straight after, just leave it to soak in water and after a few hours it should be much easier to clean.
225g glucose syrup
190g castor sugar
2 egg whites
rice paper for lining
200g blanched almond kernels, toasted
1 lemon, grated zest of
- Lightly grease a 15 x 25 cm tray and line with rice paper.
- Place the honey and 175g of the glucose syrup in a small heavy-based saucepan. Stir over low heat until well combined, then cook until the temperature reaches 130°C on a sugar thermometer.
- Meanwhile, put the sugar, remaining glucose syrup and 50ml water in another small heavy-based saucepan. Stir over low heat until the sugar has dissolved, then cook until the temperature reaches 170°c.
- While the syrups are cooking, beat the egg whites using electric beaters until stiff peaks form.
- As soon as the honey reaches 130°c very slowly pour it into the egg whites, beating continuously. When the sugar syrup reaches 170°c, very slowly add it to the egg whites and continue beating until the mixture has cooled enough so that it is just
hot, but not hot enough to burn you.
- Stir the almonds and zest into the nougat mixture, then pour it into the prepared tray.
- Cover the top of the nougat with more rice paper, cutting the sheets to fit.
- Leave to stand until cool, then cut into 12 pieces.
The nougat will keep in an airtight container for up to 1 month (if it lasts that long!)
For more delicious recipes from the book, MoVida Rustica:
- Chocolate with sweet olive oil
- Artichokes with jamón
- Grilled Pork loin
- Spanish tomato, egg and cumin soup
- and more
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.