Turrón with cream and nuts
Description
No celebration in Spain goes by without this dessert, but it can also be made just for fun. For firmer candies, simmer the honey longer on the stove. The cream will not only give a pleasant color, but also add a hint of milky flavor. 1. Pour granulated sugar into a saucepan, add water, place over low heat, and cook until the sugar crystals dissolve. 2. Add honey to the saucepan, mix well, and continue cooking until the mixture turns light brown. 3. Chill egg whites in advance, then beat them into a fluffy foam. Gradually add cream and powdered sugar in portions, continuing to beat. 4. Add the whipped egg whites to the honey mixture on the stove, stir well, bring to a boil again, then reduce heat to the minimum and simmer for about 20 minutes. 5. Chop the nuts coarsely with a knife, add them to the saucepan, mix, and turn off the heat. 6. Place a wafer sheet on the table, spread the mixture evenly over it, then cover with a second wafer sheet. 7. Let the mixture cool, then place it in the refrigerator under a weight for several days. 8. Cut the finished turrón into pieces and serve.