“Rose” turrón nougat
- 1 cup (60g) of popping corn or “panizo de rosas”
- 2 cups of sugar
- a spoon of honey
- ½ cup of oil
- ½ cup of water
- 1 handful of peeled almonds
- ½ lemon
Put the millet/popping corn, the sugar, the honey, the oil and the water into a large lidded frying pan. Stir the mixture constantly with a palette knife.
Once the sugar starts to foam and when the millet starts cracking, scatter the almonds in the pan. Quickly cover and lower the heat.
Shake the pan by the handle so that all the corn pops. As the popping subsides, take the pan off the heat and mix the caramelised sugar with the “roses” (this is how the popped corn is described) and the almonds. In a round dish or container and leaving a small circle mixture free in the centre to give the turrón (the nearest translation being “nougat”) its crown shape, use the half lemon to shape the “rosas” to shape the turrón. Remove the unpopped corn kernels if possible but be careful not to burn yourself! Add a handful of cheer or sesame at the same time as adding the almonds, you will have some delightful turrón!