Vanilla and Macadamia Spanish Turrón by Enric Monzonis

Did you know the vanilla beans on these turrones (or Spanish chocolate candy bars) are not real?

Flavor meets artistry in these Vanilla and Macadamia Turrón bars by Chef Enric Monzonis.

In this recipe, you will start by making a long shelf life Salted Vanilla Bean Toffee that is fudgy, gooey,  and has a nice touch of salt.

Then, Chef Monzonis shows you his fuss-free oven method for caramelizing macadamia nuts (or any nut) and turning them into a creamy, unique praliné recipe.

But this recipe isn’t all about the flavors. Elevate your chocolate candy bars by giving them a white velvet finish with vanilla bean seeds using the spray gun.

Finish your turrones by creating a simple dark chocolate replica (or trompe l’oeil) of a vanilla bean.

The contrast of colors and finishing touches—between matte and glossy, black and white—makes this turrón a sight to see (and enjoy).

Enroll now and learn how to make Enric Monzonis’s Vanilla and Macadamia Turrón bars.