[UKBusinessLive]

Originally Posted by Aexo

Nobody called "Mantecados". Everyone call "Polvorones". It's tipical Christmas.

I love Fabada Asturiana... mmmm...

Well thanks for that Aexo, Now we know :erm:

Another little treat i'm going to tell you Tonight is a Treat and what a treat it is

Its Turr?n

Turr?n is a very old, traditional sweet of Moorish (Arabic) origin. Turr?n has been a popular sweet for centuries, even outside Spain’s borders. It is said that the Moors invented turr?n over 500 year ago in Jijona, a small town about 30 miles or so north of Alicante.

Jijona’s economy is focused on the production of turr?n and there is even a museum of turr?n that chronicles the process and history of the sweet. In addition, it is located within the factory that makes both “El Lobo” and “1880” brands of turr?n. If you are lucky enough to visit the museum from mid-June to mid-December, you can watch the turr?n production from a balcony high above the factory floor.

There are two traditional basic types of turr?n. Soft Jijona or turr?n blando, which is so smooth it has the consistency of peanut butter and hard Alicante or turr?n duro, which is like a thick almond nougat candy, similar to peanut brittle.

Tonight on VB.org i'm going to show you haow to make 2 examples of turr?n, the first is

Turron de Jijona (soft nougat)

Ingredients :

1 dessertspoon cinnamon
250 gms sugar
250 grams white honey
250 grams toasted almonds
250 grams toasted hazelnuts
5 egg whites



Chop the nuts finely and then crush them in the mortar until they become a smooth paste
Beat the eggs whites stiffly and then add them to the paste
Put the honey and sugar in a saucepan and bring to the boil
Add the paste to the honey mixture
Mix constantly with a wooden spatula for ten minutes
Remove from the heat, put into wooden moulds lined with rice paper
Leave to cool and then sprinkle with cinammon

So easy guys, i can see you making this soon, Now we come to the next type of Turr?n, Its a more harder type, almost like a peanut crunch

Turron de Alicante (hard nougat)

Ingredients:

1 kilo Rosemary Honey
500 gms sugar
2 egg whites
1,500 gms almonds, heated up in oven
1 lemon



Slowly heat the honey in a saucepan until all the water that it contains has evaporated.
Add the sugar and mix with a wooden spatula
Beat the egg white until stiff and then add to the mixture.
Stir briskly with the spatula for eight to ten minutes then stir slowly over a low flame until it begins to caramelise (turn brown)

Put the hot almonds into the honey mixture with the rind of the lemon
Mix well and let cook slowly for a few minutes taking care it does not stick
The mixture is then poured into wooden moulds lined with rice paper
After two and a half hours, the turron is cut. When it is completely cold, the slices are stored in an airtight container.

Thats it for tonight Enjoy Amigos