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🍰 Crunchy Nut Torrón

314 kcal · 30 min · 4 servings

Ingredients

• 100 g almond kernels
• 100 g pistachio kernels
• 2 eggs
• 300 g raw cane sugar
• 0.5 tsp cinnamon powder
• 0.5 tsp ground cardamom

Instructions

1. 1. Preheat a pan over medium heat.
2. 2. Roast the almonds and pistachios for 3 to 4 minutes until fragrant.
3. 3. Let the nuts cool down briefly.
4. 4. Chop the nuts coarsely.
5. 5. Separate the eggs and use the yolks for another purpose.
6. 6. Whip the egg whites into stiff peaks.
7. 7. Chill the egg whites.
8. 8. Put the sugar into a pot.
9. 9. Mix the sugar with 100 milliliters of water.
10. 10. Add cinnamon and cardamom.
11. 11. Bring the mixture to a boil over high heat while stirring constantly.
12. 12. Remove the pot from the heat.
13. 13. Stir until no more bubbles are visible.
14. 14. Repeat steps 11 to 13 about 8 times.
15. 15. The sugar mixture should become viscous but not caramelize.
16. 16. Pour the sugar mixture into a bowl.
17. 17. Fold in the egg whites using a hand mixer.
18. 18. Fold in the nuts.
19. 19. Line a cake pan with baking paper.
20. 20. Quickly fill the mixture into the prepared pan.
21. 21. Smooth the surface.
22. 22. Let the confection rest for at least 1 hour.
23. 23. Remove the torrón from the pan.
24. 24. Cut it into pieces.

Nutrition per serving

• kcal: 314
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 39 g