400 gr roasted almond slivers (preferably soaked and dehydrated)
300 ml raw honey
3 egg whites
Roast the almonds at 200ºC for 10 minutes mixing them every 2 minutes.
Place the honey in a medium sized saucepan and slow cook over medium heat. Once it starts to boil, off the heat and set aside.
Whip the egg whites until getting a thick glossy meringue. Carefully, mix the meringue with the honey.
Bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The mixture will be increasing the volume. Meanwhile stirring, the mixture will be condensed, and you´ll get a thicky caramel has formed. Note that the color will slowly change from a light brown to a deep orange. The mixture may start to burn a bit which is okay.
Once the mixture is ready, add the roasted almonds and mix all. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
Cool in the refrigerator for 2-3 hours before slicing.
Tips_ To test if mixture is thick enough, place some in a plate and immediately place in the refrigerator. If it is hard after 1 minute your mixture is ready.