Turrones de Casoy

Ingredients for Turrones de Casoy

• 1 1/2 cups unsalted cashew nuts
• 1 medium egg white
• 200 g honey
• 125 g sugar
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• 4 sheets wafer paper, each cut into 4 equal 3 x 4-inch pieces

How to cook Turrones de Casoy

1. 1.Toast cashews in a pan over low-medium heat until golden, then set aside.
2. 2.Whip egg white to stiff peaks. Warm honey and sugar over low heat until dissolved.
3. 3.Fold whipped egg white into the honey mixture continuously over low heat for about 15 minutes, until chewy.
4. 4.Fold in cashews. Sift powdered sugar with cornstarch and scatter half into a parchment-lined 8-inch square pan.
5. 5.Spread in hot nougat, add remaining powder, and cool 30 minutes; cut into rectangles and wrap in wafer paper.