Spanish Turron

Serves 6 – 8 pieces

Ingredients:

50g white sugar
2tbs water
100g runny honey
1 free range egg white
150g ground almonds
25g mixed peel
50g walnut halves (to decorate)

Method:

1. Put the sugar in a small pan with 2tbs water. Heat very gently, stirring, until all the sugar has melted. Remove from the heat and add the honey, stirring until the honey is incorporated.
2. Whisk the egg white until it is stiff. Turn the honey mixture into the processor together with ¼ of the egg white (you do not need the rest). Blend the mixture for 1 minute, after which the mixture should look almost white.
3. Clean out the pan, and return the mixture to it. Cook over a high heat, stirring continually. The mixture will look as though it is curdling – just keep stirring! After around 1 – 2 minutes the mixture will go a beige colour. Remove from the heat and add ground almonds and the mixed peel. Stir until incorporated and has the consistency of fudge.
4. Line a shallow, 20cm square baking tin with baking parchment. Turn the mixture into the tin. Make sure that it is cool enough to handle, then use your finger to flatten and form into a square. The mixture should be about 1cm thick: it won’t take up the whole tin. Press walnut halves firmly all over the surface, remembering that you will be cutting between each one.
5. Cover with another sheet of baking parchment and leave to cool. Serve cut into squares and put in petit four cases. Although this is lovely eaten as soon as it is cold (about 2 hours), it is even nicer the next day.