Orange Almond Chocolate Turron Bars for Gifting
Chewy almond-paste candy bars with candied orange peel, chopped almonds, and chocolate-hazelnut spread, cooked to 237°F. Makes 16 pieces that keep two weeks.
Turron is a Christmas candy in Spain, and this version is chewy and loaded with almonds and orange. It keeps well, so it is great for gift boxes.
Tips for Success
- Don’t stir the syrup once it comes to a boil, since stirring causes sugar crystals.
- Work while the dough is warm; it stiffens quickly.
- Wet your knife for clean slices.
- Press hard to remove air pockets.
Make-Ahead and Storage
Wrap each bar in wax paper, then cellophane or parchment, tied with ribbon. Stored in a cool, dry place in an airtight tin, it keeps up to 2 weeks.
Variations
- Use chopped pistachios in place of some almonds.
- Add 1/4 cup dried cherries.
- Dip one end of each bar in melted dark chocolate.
Orange Almond Chocolate Turron Bars for Gifting
Ingredients
Instructions
- Line an 8 x 4-inch loaf pan with a sheet of wafer paper on the bottom, trimmed to fit. Keep a second sheet ready for the top.
- Butter a sheet of parchment or a marble slab and set it next to the stove.
- Crumble the almond paste into a large bowl and add the chocolate-hazelnut spread. Chop the orange peel and almonds.
- Combine the sugar, water, and corn syrup in a small, heavy saucepan. Stir over medium heat until the sugar dissolves, then stop stirring.
- Boil, clipping a candy thermometer to the side, until it reaches 237°F (soft-ball stage), 6 to 8 minutes.
- Pour the hot syrup over the almond paste mixture and fold with a sturdy spatula until it forms a thick, sticky dough. The mixture will not be perfectly smooth.
- Turn it out onto the buttered surface. Drizzle with the brandy, orange blossom water, and lemon juice, and fold it over itself several times.
- Let it cool 5 minutes, until you can handle it. Knead in the orange peel and chopped almonds with lightly buttered hands.
- Press the mixture firmly into the pan, packing out any air pockets. Lay the second wafer sheet on top.
- Weigh the top with a smaller pan filled with cans, and let it rest at room temperature 24 to 48 hours, until firm.
- Turn out and slice into 16 bars with a sharp knife dipped in hot water.
Frequently Asked Questions
What is turron?
It is a Spanish and Mediterranean Christmas nougat, usually made with almonds and honey or sugar. This version is softer and made with almond paste.
Where do I find wafer paper?
Look in baking-supply stores, large grocery stores, or online. It is edible and keeps the candy from sticking.
Do I really need a candy thermometer?
It is very helpful. Cooking the syrup to 237°F gives the right chew; undercooked candy is sticky and overcooked candy is hard.
