Caramel, Crumble, and Praliné Turrón by Josep Maria Ribé

Turrón, the Spanish version of bonbons, is traditionally eaten in this Iberian country to welcome the Christmas season. Chef Josep Maria Ribé’s version, however, is a timeless adaptation perfect for any time of year and any crowd. This turrón features a chocolate praliné made with cacao nibs, a layer of smooth vanilla caramel, and the perfect hazelnut crumble. Warming, crunchy, indulgent and unforgettable! Almost like a mini cake, this turrón is made to be shared and enjoyed in every bite.