White almond brittle

White almond brittle

Palanqueta blanca

By
From
My Abuelo's Mexican Feast
Makes
16 squares

This recipe is a Mexican version of the Spanish turrón de Alicante, a favourite sweet at Christmas time and a favourite of mine.

Ingredients

Quantity Ingredient
rice paper for confectionery, (not to be confused with rice paper for Vietnamese rolls!)
620g blanched almonds
440g sugar
190ml water
2 teaspoons white vinegar
vegetable oil

Method

  1. Preheat the oven to 180°C and line a 25 cm square baking tin with baking paper, allowing the ends to hang over the tin.
  2. Place one layer of rice paper on the bottom of the baking tin, covering the tin‘s surface. Set aside.
  3. Place the almonds on a baking tray and roast in the oven for 5–10 minutes or until slightly golden. Do not brown them or the result will be bitter.
  4. Allow the almonds to cool completely.
  5. Meanwhile, place the sugar, water and vinegar in a heavy saucepan and bring to the boil over a high heat, stirring continuously. When the syrup reaches the soft ball stage (112°C) on a candy thermometer, add the roasted almonds and beat the mixture vigorously until it turns white. This may take a while but hang in there, as it will be worth it!
  6. Once the mixture is white, spread it quickly onto the baking tin lined with rice paper. While still hot, top the palanqueta with another sheet of rice paper, covering the whole surface. Using a sharp knife, cut the mixture into 16 squares while it is still soft, separating each piece so the squares don‘t stick together when set.
  7. Store the squares in an airtight container or wrap in cellophane. These will keep for around 1–2 weeks.
Tags:
Mexican
Latin
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