Turrón de Navidad
- 1 3/4 cups roasted almond slivers
- 1 1/2 cups of honey
- 3 egg whites
- Preheat the oven to 375°F. Roast the almonds on a baking sheet for 10 minutes. Mix them up halfway through to ensure even roasting.
- In a medium-sized saucepan, gently bring the honey to a slow boil. Once it boils, turn it off and set aside.
- In a bowl, whip the egg whites into a thick, glossy meringue. Fold the meringue carefully into the honey in the saucepan. Bring the meringue-honey mixture to medium heat while constantly stirring. As the mixture heats up, it will increase in volume and condense itself until a thick caramel has formed. The color will also change from light brown to deep burnt orange.
- Once the mixture has thickened, add the roasted almonds and mix thoroughly. Quickly pour the mixture into a shallow dish lined with parchment paper. You can smooth the top by placing another piece of parchment paper on top and pressing down. I prefer a more rustic look and just use a silicone spatula to smooth the top.
- Cool in the refrigerator for 2-3 hours. Slice with a large, sharp chopping knife or a dough scraper/chopper. The cooled turrón will be dense and requires some effort to cut.
I wrapped the individual slices in parchment paper and tied off the ends with pretty ribbons to give as Christmas presents. The turrón will keep for several weeks unrefrigerated in an airtight container.