Soft almond turrón (Jijona-style)

Ingredients

• 6 tablespoons sugar
• 2 tablespoons molasses
• 1 teaspoon cornstarch
• 2 tablespoons soy milk
• 1 teaspoon lemon zest
• ¼ teaspoon ground cinnamon
• 1½ cups ground almonds (about 150 g)

Missing an ingredient?

• What to use instead of ground almonds (almond meal)
• What to use instead of sugar
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of lemon

Instructions

1. Line a small square or rectangular pan with parchment paper. Dissolve the cornstarch in the soy milk.
2. Put the sugar with the molasses in a small pot over medium-low heat, stirring constantly, until it thickens: just 2-3 minutes. Don't let it toast too much or burn.
3. Add the dissolved cornstarch and stir quickly so no lumps form.
4. Turn the heat to the lowest setting and add the lemon zest, cinnamon and, gradually, the ground almonds, stirring so they mix in and don't stick.
5. Once all the almonds are in, take it off the heat and keep stirring for 3-4 minutes; it will thicken a little more.
6. Pour the mixture into the pan and spread it out. To flatten it, cover it with another sheet of parchment paper and put another pan on top, pressing down.
7. Refrigerate for at least 5 hours before serving. You can make it more or less sweet, or with other nuts.

Nutrition facts

Approximate, per serving (about 66 g). Calculated with data from USDA FoodData Central.