Turron Kit candy Mexicano is a beloved Mexican confection made from a chewy, nutty base of peanuts and caramelized sugar, often layered with wafers or cookies and topped with chocolate. This homemade version captures the classic flavors of the popular store-bought kit, using simple ingredients to create a sweet, crunchy, and satisfying treat. It’s a perfect project for holidays, parties, or whenever you crave a taste of Mexico.
Ingredients
- 2 cups (280 g) roasted, salted peanuts
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 2 tablespoons (28 g) unsalted butter, plus more for greasing
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (if using unsalted peanuts)
- 12 rectangular graham crackers or Maria cookies
- 1 cup (170 g) semi-sweet chocolate chips
- 1 tablespoon (15 ml) vegetable oil
Instructions
- Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper and the sides of the pan with butter.
- Arrange 6 graham crackers (or Maria cookies) in a single layer at the bottom of the pan, breaking them as needed to fit. Set aside.
- In a large, heavy-bottomed saucepan, combine the sugar and water. Stir gently over medium heat until the sugar dissolves. Stop stirring and bring the mixture to a boil. Cook, swirling the pan occasionally, until the syrup turns a deep amber color, about 8–10 minutes. Watch carefully to avoid burning.
- Remove the pan from heat and immediately stir in the butter, peanuts, and salt (if using). The mixture will bubble vigorously. Stir until the butter is melted and the peanuts are well coated.
- Quickly sprinkle the baking soda over the peanut mixture and stir vigorously for about 30 seconds. The mixture will become lighter and slightly foamy.
- Pour the hot peanut mixture over the graham crackers in the pan, spreading it evenly with a spatula. Press down gently to compact.
- While the peanut layer is still warm, place the remaining 6 graham crackers on top, pressing them gently into the peanut mixture. Let cool at room temperature for 15 minutes.
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Alternatively, melt in a double boiler.
- Pour the melted chocolate over the top layer of graham crackers and spread it evenly with a spatula.
- Refrigerate the pan for at least 1 hour, or until the chocolate is set and the turron is firm.
- Using the parchment overhang, lift the turron out of the pan. Place on a cutting board and cut into 16 squares or bars with a sharp knife. Serve at room temperature.
Tips
- Use a candy thermometer: If you have one, cook the sugar syrup to 300°F (150°C) (hard-crack stage) for a crunchier texture. Without a thermometer, the amber color is your cue.
- Work quickly: The peanut mixture sets fast once the baking soda is added. Have your pan and cookies ready before you start cooking the sugar.
- Substitute cookies: If you can’t find Maria cookies, use any crisp rectangular cookie or even saltine crackers. Saltines add a nice salty contrast.
- Common mistake: Don’t stir the sugar syrup once it boils—stirring can cause crystallization, making the turron grainy. Swirl the pan instead.
Serving Suggestions
Serve turron kit as a dessert or snack, cut into neat bars. It pairs wonderfully with coffee, Mexican hot chocolate, or a glass of cold milk. For a festive touch, drizzle with white chocolate and sprinkle with sea salt before the chocolate sets. It’s also a great homemade gift—wrap individual bars in cellophane bags tied with ribbon.
Variations
- Nut swap: Replace half the peanuts with almonds, pecans, or cashews for a different flavor profile.
- Add spices: Stir in 1/2 teaspoon of ground cinnamon or a pinch of cayenne with the baking soda for a warm kick.
- Chocolate choices: Use milk chocolate or dark chocolate instead of semi-sweet. For a vegan version, use dairy-free chocolate and omit the butter (or use a plant-based substitute).
- Layered version: Instead of cookies on both sides, make a single-layer turron by pouring the peanut mixture directly into the pan and topping with chocolate only.
Storage and Reheating
Store turron kit in an airtight container at room temperature for up to 1 week. For longer storage, wrap tightly and refrigerate for up to 3 weeks, or freeze for up to 3 months. To serve after refrigeration, let it sit at room temperature for 10–15 minutes to soften slightly. If the chocolate blooms (white streaks), it’s still safe to eat—just less pretty. Do not microwave the whole bar; it will melt the chocolate and make the cookies soggy. Instead, cut pieces and warm them briefly in a low oven (200°F / 95°C) for 5 minutes if you prefer a softer texture.
Frequently Asked Questions
Can I use honey instead of sugar? Yes, but the texture will be different—honey produces a softer, chewier turron. Replace the sugar and water with 1 cup (340 g) honey and cook to 260°F (127°C) (soft-ball stage). The flavor will also be more floral.
Why did my sugar syrup crystallize? Crystallization happens when the syrup is stirred after boiling or if the pan has residual grease. To avoid this, use a clean pan, don’t stir, and add a little corn syrup or lemon juice (about 1 teaspoon) to the sugar-water mixture before boiling.
Can I make this without a candy thermometer? Absolutely. The cold-water test works: drop a small amount of syrup into a bowl of cold water. If it forms a hard, brittle ball, it’s ready. Or rely on the visual cue—deep amber color, like honey.
Is turron kit the same as Spanish turron? No, they are different. Spanish turron is typically made with almonds and honey, often with a nougat texture. Mexican turron kit is a simpler candy with peanuts and cookies, closer to a peanut brittle sandwich.
Can I use raw peanuts? Yes, but roast them first at 350°F (175°C) for 10–12 minutes, then cool. Raw peanuts won’t have the same nutty flavor or crunch.
How do I cut clean bars without crumbling? Use a sharp chef’s knife and cut with a sawing motion while the turron is still slightly chilled. Wipe the knife clean between cuts for neat edges.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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