Turron Mexicano is a beloved Mexican candy made from roasted peanuts and caramelized sugar, often with a hint of cinnamon. It has a satisfyingly crunchy, brittle texture and a deep, nutty sweetness that makes it perfect for holidays, especially Christmas, or any time you crave a traditional treat. This recipe delivers that authentic flavor with a simple stovetop method and no corn syrup, making it a genuinely useful guide for home cooks.
Ingredients
- 2 cups (480 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/4 teaspoon cream of tartar (optional, for smoother texture)
- 2 cups (300 g) raw peanuts (skin on or off, as preferred)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt (if using unsalted peanuts)
Instructions
- Line a large baking sheet (about 15×10 inches) with parchment paper or a silicone mat. Set aside.
- In a heavy-bottomed saucepan (at least 4-quart capacity), combine the sugar, water, and cream of tartar if using. Stir gently with a wooden spoon to moisten the sugar evenly.
- Place the saucepan over medium heat. Bring the mixture to a boil, then stop stirring. Let it boil undisturbed until it turns a deep amber color, about 10–15 minutes. If you have a candy thermometer, it should read 300°F (150°C) – the hard-crack stage. If you don’t have a thermometer, watch for the color: it should be the color of a copper penny.
- While the sugar cooks, spread the peanuts on a separate baking sheet and toast them in a 350°F (175°C) oven for 5–7 minutes, until fragrant and lightly golden. Alternatively, toast them in a dry skillet over medium heat, shaking frequently, for about 5 minutes. Keep them warm.
- Once the sugar reaches the correct color/temperature, remove the pan from the heat. Immediately and carefully stir in the warm peanuts, cinnamon, vanilla (if using), and salt. The mixture will bubble vigorously – that’s normal. Stir quickly to coat the peanuts evenly.
- Pour the hot mixture onto the prepared baking sheet. Use a spatula or the back of a wooden spoon to spread it into a thin, even layer (about 1/4 inch thick). Work quickly because it hardens fast.
- Let the turron cool completely at room temperature until hard and brittle, about 30 minutes. Then break it into irregular pieces with your hands or a knife.
Tips
- Use a candy thermometer: If you don’t have one, the cold-water test works: drop a little syrup into a cup of cold water – it should form hard, brittle threads that snap. This is the most reliable way to avoid undercooked (sticky) or overcooked (burnt) candy.
- Don’t stir the sugar after it boils: Stirring can cause crystallization, making the candy grainy. If you need to swirl the pan, do so gently.
- Keep the peanuts warm: Adding cold peanuts to the hot syrup will cause the syrup to cool too quickly, making it hard to spread. Warm peanuts integrate more smoothly.
- Substitute for peanuts: You can use almonds, pecans, or a mix of nuts. If you use salted nuts, reduce or omit the added salt.
Serving Suggestions
Serve turron as a festive candy during the holidays, or as a sweet snack with coffee or Mexican hot chocolate. It’s also a great gift – wrap pieces in cellophane bags tied with ribbon. For a dessert, crumble it over vanilla ice cream or flan.
Variations
- Chocolate Turron: After spreading the candy on the sheet, drizzle melted dark chocolate over the top and let it set.
- Spicy Turron: Add 1/4 teaspoon of cayenne pepper along with the cinnamon for a sweet-heat kick.
- Sesame Turron: Replace half the peanuts with toasted sesame seeds for a nutty, delicate version.
- Mexican Turron with Milk: For a softer, fudge-like texture, replace the water with 1/2 cup (120 ml) of whole milk and cook to soft-ball stage (240°F / 115°C). This version is more like a praline and less brittle.
Storage and Reheating
Store turron in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as moisture will make it sticky. If it becomes sticky in humid weather, you can re-crisp it in a 200°F (95°C) oven for 10 minutes, then cool completely. Turron does not reheat to a liquid state; it’s meant to be eaten as a brittle candy.
Frequently Asked Questions
Why did my turron turn out sticky? Sticky turron means the sugar was not cooked to a high enough temperature – it likely didn’t reach the hard-crack stage. Next time, make sure it reaches 300°F (150°C) or passes the cold-water test.
Can I use honey instead of sugar? Yes, you can substitute honey for the sugar, but the texture will be softer and chewier. Use 1 cup (240 ml) honey and reduce the water to 1/4 cup (60 ml). Cook to 280°F (138°C) for a firm but not brittle result.
How do I prevent the sugar from crystallizing? Adding a little cream of tartar or lemon juice helps. Also, avoid stirring once the syrup boils, and make sure your pan and utensils are completely clean and free of grease.
Can I make this in the microwave? Yes, but it’s tricky. Combine sugar and water in a large microwave-safe bowl and cook in 1-minute intervals, stirring carefully, until it turns amber. Then add the peanuts and proceed. Use a very large bowl to prevent boiling over.
Is turron the same as peanut brittle? Turron is very similar to peanut brittle, but it often includes cinnamon and is sometimes made with milk for a softer texture. The classic version is essentially a Mexican-style peanut brittle.
Can I use roasted peanuts instead of raw? Yes, you can use roasted peanuts, but skip the toasting step and add them directly to the syrup. Roasted peanuts are already flavorful, so you might want to reduce the salt slightly.
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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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