Jump to navigation Jump to search Not to be confused with Touron or Turon. This article is about the Valencian confection. Spanish nougat confection, typically made of honey, sugar, and egg white, torrone nougat toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake.

This nougat confection is known by similar names in different languages. It calls for honey and some egg whites, cooked until it becomes breakable once cooled. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts, peeled and roasted. The modern confection might be derived from the Muslim recipe prevalent in parts of Islamic Spain known as turun, or even from an ancient Greek recipe.

Variations are found in several regions of the northern Mediterranean. Depending on the thickness, one may find it difficult to break pieces of turrón duro as it is so rigid. The almonds are reduced to a paste. Turrón blando has a much more mushy and crumbly consistency. Other varieties include Torró d’Agramunt from near Lleida, Torró de Xerta from near Tortosa and torró de Casinos. 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. These bars can have chocolate, marzipan, coconut, caramel, candied fruit, etc.

Torrone is a traditional winter and Christmas confection in Italy and many varieties exist. They differ from the Spanish version in that a lower proportion of nuts is used in the confection. Torrone di Bagnara Calabra” is a well-known torrone given the designation I. Torrefatto” is dusted in cocoa powder. In Peruvian cuisine turrón generally is soft and may be flavored with anise. It is typically not as dry as the turrón, however.

A derivative but very different street food is the turón, which is a dessert version of the Filipino lumpia. Puerto Rican turrón is made with toasted black and white sesame seeds, ground cinnamon, lemon juice, bound together by caramelized brown sugar and honey. Other varieties include almonds, lime zest, sunflower seeds with flax seeds, orange zest, and toasted coconut flakes. Snack-sized bars are usually peddled across bus stops and crowds, though family loaves of up to two pounds are also available.

Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas”. Application of Sensory Evaluation of Food to Quality Control in the Spanish Food Industry”. Polish Journal of Food and Nutrition Sciences. A Sweet, Nutty Treat From Mandaue”. Peanut in Local and Global Food Systems Series. Visayas State College of Agriculture, University of Georgia.

How is turron and marzipan made. Questa voce o sezione sull’argomento cucina è ritenuta da controllare. Motivo: Un miscuglio di testi promozionali sul torrone in questa o quella regione italiana. Questa voce o sezione sull’argomento dolci non cita le fonti necessarie o quelle presenti sono insufficienti. La neutralità di questa voce o sezione sull’argomento cucina è stata messa in dubbio. Si dovrebbe parlare dell’origine del torrone in generale, non soltanto della storia che ha avuto a Benevento. E poi come si salta da qui agli Arabi e a Cremona?