Turrón de Jijona (Soft Almond Nougat)

• 300 g Almonds, skin on
• 1 medium Lemon, unwaxed
• 200 g Honey
• 150 g Caster sugar
• 60 ml Water
• 2 Egg white, room temperature
• ½ tsp Ground cinnamon

1. Toast the almonds in a dry frying pan over a medium heat for 6 to 8 minutes, stirring often, until fragrant and lightly coloured. Tip onto a plate and leave to cool completely. Once cool, blitz in a food processor to a fine, slightly oily paste, stopping to scrape down as needed.
2. Line a loaf pan with baking paper, leaving an overhang so you can lift the turrón out later. Finely zest the lemon, then squeeze the juice. Keep both ready by the hob.
3. Put the honey, caster sugar and water in a saucepan and warm over a medium heat, stirring just until the sugar dissolves. Increase the heat and simmer without stirring until the syrup reaches 120°C (250°F). Remove from the heat and stir in the lemon zest and 1 tbsp lemon juice.
4. In a mixing bowl, whisk the egg white to soft peaks. With the mixer running on a low speed, slowly pour in the hot syrup in a thin stream. Continue whisking for 2 to 3 minutes until the mixture looks glossy and slightly thickened.
5. Switch to a spatula and fold in the ground almonds and ground cinnamon until fully combined and smooth. Return the mixture to the saucepan and cook over a low heat for 6 to 10 minutes, stirring constantly, until very thick and it pulls away from the sides. It should feel like a dense, warm paste.
6. Scrape the mixture into the lined loaf pan and press it down firmly, smoothing the top. Leave at room temperature for 30 minutes, then chill until fully set and sliceable. Lift out using the paper overhang and slice with a warm knife.

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