• Spanish turrón[edit] Traditional Spanish turrón may be classified as: • Hard / duro (the Alicante or Alacant variety, named after the city of Alacant): A compact block of
    whole almonds in a mass of eggs, honey and sugar; 60% almonds.

  • The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey), was modified in a
    variety of ways.

  • Turrón (Spanish: [tuˈron]), or torrone (Italian: [torˈroːne]), is a southwestern European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds
    or other nuts, and usually shaped into either a rectangular tablet or a round cake.

  • Types Turrón itself can take on a variety of consistencies and appearances, however, they traditionally consisted of the same ingredients; the final product may be either
    hard and crunchy, or soft and chewy.

  • They differ from the Spanish version in that a lower proportion of nuts is used in the confection.

  • In modern times, the name turrón has widened its meaning in Spain to include many other sweet preparations that, in common with traditional turrón, are sold in bars of around
    20 x 10 x 3 cm.

  • • Soft / blando (the Jijona or Xixona variety, named after the city of Xixona): The almonds are reduced to a paste.

  • Philippine turrón[edit] Filipino masareal, a confection made from ground peanuts and syrup Filipino turón de mani, a type of dessert lumpia made of ground peanuts in a spring
    roll wrapper Cashew turrón (Philippine Spanish: turrones de casúy; Spanish: turrones de anacardo) from Pampanga Province is a derivative.

  • Thirty years ago almost all turrón recipes followed the same specifications, but since the diversification of products there are currently dozens of varieties: chocolate with
    puffed rice or whole almonds; all kinds of chocolate pralines, with or without liquor, candied fruits or whole nuts; fruit pralines; and even sugarless variations (sweetened with fructose or artificial sweeteners).

  • The recipe, which dates from at least 1700, includes orange blossom honey (from Calabria), almonds (from Sicily), egg whites, sugar, cocoa, and essential oil.

  • Traditional versions from Cremona, Lombardy, range widely in texture (morbido, soft and chewy, to duro, hard and brittle) and in flavor (with various citrus flavorings, vanilla,
    etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat.

  • Cuban turrón[edit] In Cuba, turrón de maní (peanut nougat) is a traditional sweet treat.

  • The modern confection might be derived from the Muslim recipe prevalent in parts of Islamic Spain known as turun,[2] or even from an ancient Greek recipe.

  • [11][12][13][14] A derivative but very different street food is the turón, which is a dessert version of the Filipino lumpia.

  • The popular recipes have varied with time and differ from one region to the next.

  • [10] • Torrone di Mandorle (usually eaten around Christmas): blocks of chopped almonds in a brittle mass of honey and sugar.

  • Peruvian turrón[edit] Turrón de Doña Pepa In Peruvian cuisine turrón generally is soft and may be flavored with anise.


Works Cited

[‘”Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas”. Biblioteca Virtual Miguel de Cervantes. Archived from the original on 2015-09-24. Retrieved 2010-01-19.
2. ^ Jump up to:a b “Origen del turrón” (in Spanish). Retrieved
3. ^ “Torrone di Benevento”. Regione Campania-Assessorato all’Agricoltura. Archived from the original on 2016-03-03. Retrieved 2011-02-23.
4. ^ Mario De Simone. “Il vero torrone — napoletano”. Edizioni Pubblicità Italia. Archived
from the original on 2011-07-15. Retrieved 2011-02-23.
5. ^ Carbonell-Barrachina, Ángel A. (31 December 2007). “Application of Sensory Evaluation of Food to Quality Control in the Spanish Food Industry”. Polish Journal of Food and Nutrition Sciences.
57 (4A): 71–76. Archived from the original on 2012-04-25. Retrieved 2011-11-13.
6. ^ “Torrone di Benevento”. Regione Campania-Assessorato all’Agricoltura. Archived from the original on 3 March 2016. Retrieved 23 February 2011.
7. ^ Mario De Simone.
“Il vero torrone — napoletano”. Edizioni Pubblicità Italia. Archived from the original on 15 July 2011. Retrieved 23 February 2011.
8. ^ “Il torrone di Benevento”. Archived from the original on 2011-07-22. Retrieved 2011-02-23.
9. ^ “Dolcezze
beneventane”. Corriere DemoEtnoAntropologico. Retrieved 2011-02-23.[permanent dead link]
10. ^ “Torrone”. Gruppo Virtuale Cuochi Italiani. Archived from the original on 2010-12-20. Retrieved 2011-02-23.
11. ^ “Masareal”. Atbp.ph. 16 August 2016.
Retrieved 8 April 2019.
12. ^ “Cebu’s Sweets: Masareal”. Everything Cebu. Retrieved 8 April 2019.
13. ^ Villavelez, Ronald P. (April 2018). “Mooning over masareal”. Cebu Daily News. Retrieved 8 April 2019.
14. ^ “The Masareal – A Sweet, Nutty
Treat From Mandaue”. Lola Pureza’s. Archived from the original on 8 April 2019. Retrieved 8 April 2019.
15. ^ “Turon Recipe (Banana Lumpia with Caramel)”. Panlasang Pinoy. 6 July 2019. Retrieved 6 January 2020.
16. ^ Aspiras, Reggie (31 December
2014). “Valencia ‘triangulo,’ sacred cookies and ‘leche flan’ cheesecake–more reasons to celebrate the season”. Philippine Daily Inquirer. Retrieved 10 April 2019.
17. ^ Palomar, Manuel K., ed. (1998). Peanut in the Philippine Food System: A
Macro Study (PDF). Peanut in Local and Global Food Systems Series. Visayas State College of Agriculture, University of Georgia.
18. ^ EU Profile – Xixona Archived 2012-10-23 at the Wayback Machine (07/06/2009)
19. ^ EU Profile – Torró d’Alacant
Archived 2012-10-23 at the Wayback Machine (07/06/2009)
20. ^ EU Profile – Torró d’Agramunt Archived 2009-07-27 at the Wayback Machine (07/06/2009)
Photo credit: https://www.flickr.com/photos/118513493@N05/13923036338/’]