Puerto Rican culture is a mixture of 3 different cultures from about 500 years ago – Taino Indians, African and Spaniard. So over time, many of our typical customs actually come from one of these 3 original root cultures.
Turrón or Nougat candy is very typical Spanish candy and we typically eat it during Xmastime. It’s an almond-based candy that’s super sweet and delicious. You can’t find them in the stores any other time of the year. You know it’s Xmas when the supermarkets play typical Puerto Rican “parranda” music and you see the stacks of turrón, panetone and nuts in every end of aisle.
I’ve stopped eating turrón for quite a few years because the recipes of the main brands include eggs or eggs whites as one of the ingredients. I used to love the Alicante (the hard kind) or the Jijona (soft ground almonds) types eaten with pieces of edam cheese. There are a bunch of other varieties, even chocolate turrón my dad loves, but most of them have eggs.
But this year, my friend Daniel gave me this recipe… and he mentioned he found a turrón without eggs. WHAT!!!!! Turrón without eggs… I need to look into this definitely. This is the power of the internet and collaboration, KarmaFree readers submitting ME recipes. Awesome, no?
I found the mysterious turrón at a local supermarket… and truth be told, Nata Nueces is awesome without any eggs in the ingredients list. It’s an almond paste, similar to marzipan, with walnut pieces all throughout. It tastes really good by itself, but Daniel included it in my mom’s Tembleque recipe.
This was Daniel’s creation, but I think you will like it too… GRACIAS DANIEL!!!
1 can cream of coconut – Coco Lopez or any other brand, this is what you use to make Piña Coladas 1 can coconut milk Water 2 cinnamon sticks A pinch of salt 1/3 cup cornstarch 1 package of Turrón – Nata de Nuec es is good and does not includes eggs Ground Cinnamon to taste
- Take the 2 cans of cream of coconut and coconut milk and add enough water to make 5 cups of liquid all together. Reserve 1 cup of liquid and pour the rest in a large pot to cook over medium-high heat. Add the salt and cinnamon sticks to the pot.
- Cut the turrón bar into small pieces and smash it a bit between your fingers before adding it to the saucepan with the hot coconut milks. Mix it well – it will melt into the liquid mixture.
- Mix the cornstarch to the liquid you just before serving.
My friend Ana and I loved this recipe… the consistency of the tembleque is changed by adding the turrón, but the coconut flavors go very well with the walnuts and almonds in the turrón. And as time passes in your fridge, the walnuts get a kind of licquor flavors… so it tastes very festive.