Turron de Doña Pepa

Method

Heat the butter, sugar and golden syrup together in a heavy-bottomed saucepan over medium heat, stirring constantly until the mixture reaches 120 degrees Celsius on a sugar thermometer, approximately 10-12 minutes. Add the ground peanuts, cinnamon, salt and cloves, stirring vigorously until well combined and the mixture becomes thick and paste-like. Pour the mixture onto a sheet of wafer paper laid on a baking tray, then top with another sheet of wafer paper and smooth with a spatula to create an even layer about 1.5 centimetres thick. Allow to cool completely at room temperature for at least 4 hours, then cut into small rectangular pieces with a sharp knife dipped in warm water. Store in an airtight container between sheets of baking paper.