Hard almond and honey turrón

Spread the almonds on a tray. Put in a cold oven and set to 180 °C. Toast for about 15 minutes, watching closely, until lightly golden. Switch off the oven and keep them warm. Separate the egg and whisk the white until foamy.

Gently heat the honey and sugar, stirring until dissolved. Cook to about 118 °C. Very slowly pour the hot syrup into the foamy white while whisking, keeping the stream clear of the beaters. The mixture should become white and sticky.

Return the mixture to the pan. Heat very gently, stirring constantly without browning. Drop a small sample from a spoon into a bowl of cold water. Let it cool before touching it. Continue cooking until the cooled sample is hard and brittle. Remove from the heat and fold in the warm almonds.

Immediately spoon into silicone moulds and press down with a spatula to about 1.5 cm thick. Cool and set at room temperature for at least 4 hours. Unmould once firm.