I know that it isn’t consumed in every country – it’s traditional in which have influence basically Spain and Italy.
It’s a beautiful and very tasty sweet desired for these holidays typically a winter-dessert!
But you know one thing …I find it funny because we’ve this tradition in South America and just at this moment?
I understand that with snow falling and cold a few extra calories do not create problem in principle but in midsummer – is crazy
Now just in this period turrones, nougats, walnuts, almonds, raisins, all kinds of cakes… many of them rich and heavy…wait outside is hot -wrong! I love all of that, but it should be better in winter, don’t you think so?
We should be delighting with refreshing fruit salads, ice cream with chocolate and dulce de leche, mint, mango, but not, this is minimal! At least the beverages like chilled white wines and beer are appropriate for this season
What are the customs, came from Europe and stayed here – but with the seasons changed- this is the reason why everyone should enter urgently to diet after the holidays!!
What’s a Turron – Torrone really?
It is a delicious confection made with sugar, honey, egg whites, roasted nuts (almonds, hazelnuts, even peanuts and so on) with a rectangular form or round cake type. They can be covered with chocolate too…well really all dessert can be dipped in it!
What varieties are there?
I can mention mainly the 2 most famous:
Jijona Turron: paste of almonds, sugar, honey, egg whites (the soft chewy one – my prefered!)
Alicante Turron similar to the mentioned before but with whole almonds (the hard one – warning with your teeths!)
Has a similar composition of the Spanish one and the most recognized is the Cremona Torrone but nowadays there’re for all Italy.
The differences are the relationship between honey, sugar and the time of cooking, giving a soft or hard Torrone.
The ingredients are the same, it’s used in chocolates and candy bars. As always there’re soft or hard versions.
- The candy bars made with nougats are insane!
Several European countries have their own version and names but …do you know there’s a Philippine Turron made with a native nut “Pili”?
Ahh Halva or Jalva typical in Middle East countries is a sweet relative based in a paste of sesame seeds – absolutely awesome too…impossible to not nibble one if there’s near you…;)
Craving some Turron recipes?
- Which is your favorite Turron? With fruits, liquor, ahh chocolatey, the rock one..are you sure?
Love hearing your tastes!