Turrón

{{Short description|Southern European nougat confection}} {{About|the Spanish and Italian confection|the Filipino banana spring roll|Turon (food)}} {{Distinguish|Touron|Turon (disambiguation){{!}}Turon|Toroni}} {{Italic title}} {{Infobox food | name = ''Turrón'' | image = Turrón de Alicante (Casa Mira).jpg | image_size = 250px | caption = ''Turrón'' from Alicante, Spain | alternate_name = ''Torró'', ''torrone'', ''torrão'', ''turon'', ''turrone'', ''nougat'' | country = {{plainlist| *Italy *Spain }} | region = | creator = | course = | type = Confectionery | served = | main_ingredient = Honey, sugar, egg whites, almonds or other nuts | variations = | calories = | other = }}

'''''Turrón''''' ({{IPA|es|tuˈron|lang}}), '''''torró''''' ({{IPA|ca|tuˈro|lang}} / {{IPA|ca-valencia|toˈro|lang}}) or '''''torrone''''' ({{IPA|it|torˈroːne|lang}}) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. ''Turrón'' is usually eaten as a dessert food around Christmas in Spain and Italy.

In Malta, it is sold in street stalls as ''qubbajd'' during the parish patron saint feast of the various localities. Similar products are sold in street stalls of North African Arab states such as Tunisia.

==Name== This nougat confection is known by similar names in different languages. In Spanish it is {{lang|es|turrón}} ({{IPA|es|tuˈron|lang}}), in Catalan {{lang|ca|torró}} ({{IPA|ca|tuˈro|lang}}), in Valencian {{lang|ca-valencia|torró}} ({{IPA|ca-valencia|toˈro|lang}}), in Italian {{lang|it|torrone}} ({{IPA|it|torˈroːne|lang}}), in Portuguese {{lang|pt|torrão}} ({{IPA|pt|tuˈʁɐ̃w|lang}}), and in Brazilian Portuguese {{lang|pt|torrone}} ({{IPA|pt|toˈʁoni|lang}}). In Sardinian it is called {{lang|sc|turrone}} ({{IPA|sc|tuˈrɔnɛ|lang}}) and in Tagalog {{lang|tl|turon}} ({{IPA|tl|tuˈɾon|lang}}).

==Recipe== The 16th-century ''Manual de Mujeres'' (''Women's handbook''), a handbook of recipes for cosmetics and some foodstuffs, has what is probably the oldest existing Spanish ''turrón'' recipe.<ref>{{cite web|title=Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas|url=http://www.cervantesvirtual.com/servlet/SirveObras/01371074322363763092257/p0000001.htm#134|publisher=Biblioteca Virtual Miguel de Cervantes|access-date=2010-01-19|archive-date=2015-09-24|archive-url=https://web.archive.org/web/20150924052302/http://www.cervantesvirtual.com/servlet/SirveObras/01371074322363763092257/p0000001.htm#134|url-status=dead}}</ref> 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 mix is then cooked a bit further, and finally removed from the heat and cut into slices.

==History== All versions of the name appear to have been derived from Latin ''torrere'' ('to toast'). The modern confection might be derived from the Muslim recipe prevalent in parts of Islamic Spain known as ''turun'',<ref name=Quesada>{{cite web |url=https://www.frquesada.com/el-origen-del-turron |title=Origen del turrón |access-date=2019-12-09|language=es }}</ref> or even from an ancient Greek recipe.<ref name=Quesada /> One may also point to a similar confection named ''cupedia'' or ''cupeto'' that was marketed in ancient Rome and noted by Roman poets.<ref>{{cite web|title=Torrone di Benevento|url=http://www.sito.regione.campania.it/AGRICOLTURA/tipici/tradizionali/torrone-benevento.htm|publisher=Regione Campania-Assessorato all'Agricoltura|access-date=2011-02-23|url-status=dead|archive-url=https://web.archive.org/web/20160303233309/http://www.sito.regione.campania.it/AGRICOLTURA/tipici/tradizionali/torrone-benevento.htm|archive-date=2016-03-03}}</ref><ref>{{cite web|author=Mario De Simone|title=Il vero torrone -- napoletano|url=http://www.pubblicitaitalia.com/cocoon/pubit/riviste/articolo.html?idArticolo=6210&Testata=2|publisher=Edizioni Pubblicità Italia|access-date=2011-02-23|url-status=dead|archive-url=https://web.archive.org/web/20110715130813/http://www.pubblicitaitalia.com/cocoon/pubit/riviste/articolo.html?idArticolo=6210&Testata=2|archive-date=2011-07-15}}</ref>

''Turrón'' or ''torró'' has been known at least since the 15th century in the city of Jijona/Xixona (formerly Sexona), north of Alicante. ''Turrón'' is commonly consumed in most of Spain, some countries of Latin America, and in Roussillon (France). The similar ''torrone'' is typical of Sicily, Cremona and Benevento, in Italy. Similar confections, called ''panucha'', are produced in the Philippines.

Variations are found in several regions of the northern Mediterranean.

==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. 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).

===Spanish ''turrón''=== 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. Depending on the thickness, one may find it difficult to break pieces of ''turrón duro'' as it is so rigid. * Soft / ''blando'' (the ''Jijona'' or ''Xixona'' variety, named after the city of Xixona): the almonds are reduced to a paste. The addition of oil makes the matrix bond better; 64% almonds.<ref>{{cite journal |url=http://journal.pan.olsztyn.pl/fd.php?f=1007 |title=Application of Sensory Evaluation of Food to Quality Control in the Spanish Food Industry |journal=Polish Journal of Food and Nutrition Sciences |volume=57 |issue=4A |pages=71–76 |access-date=2011-11-13 |url-status=live |archive-url=https://web.archive.org/web/20120425161754/http://journal.pan.olsztyn.pl/fd.php?f=1007 |archive-date=2012-04-25 |last1=Carbonell-Barrachina |first1=Ángel A. |date=31 December 2007 }}</ref> ''Turrón blando'' has a much more mushy and crumbly consistency.

This variation in ingredients and resulting dryness reflects a continuum that exists also in amaretti (almond-flavored) cookies, from a meringue to a macaroon.

Other varieties include ''torró d'Agramunt'' from near Lleida, ''torró de Xerta'' from near Tortosa and ''torró de Casinos''.

The Canary Islands have their own distinctive ''turrón'' tradition, incorporating local ingredients such as ''gofio'' (toasted Canarian flour), honey, and bananas. In December 2025, the municipality of Santiago del Teide in Tenerife achieved a Guinness World Record for creating the world's longest ''turrón'', measuring 1,151.15 metres in length and utilizing over 1,280 kilos of local ingredients.<ref>{{cite web |title=World Record: Longest Turrón in Tenerife for Christmas Charity |url=https://theonlyguide.co/world-record-longest-turron-tenerife-christmas-charity/ |website=The Only Guide |access-date=22 December 2025}}</ref> The event involved collaboration between local pastry chefs, the Canary Islands Association of Chefs and Pastry Chefs, and volunteers. The resulting confection was distributed to local NGOs and community organizations.

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.

===Italian ''torrone''=== thumb|''Torrone classico'' ''Torrone'' is a traditional winter and Christmas confection in Italy and many varieties exist. It differs from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions from Cremona, Lombardy, range widely in flavor (with various citrus flavorings, vanilla, etc., added to the nougat); as well as in texture, from ''morbido'' ({{literally|soft}}) to ''duro'' ({{literally|hard}} or 'brittle'), and may contain whole hazelnuts, almonds, or pistachios or only have nut meal added to the nougat. Some commercial versions are dipped in chocolate. The popular recipes have varied with time and differ from one region to the next. ''Torrone di Benevento'' from Benevento, Campania, sometimes goes by the historic name ''Cupedia'', which signifies the crumbly version made with hazelnuts. The softer version is made with almonds. The ''torrone di Benevento'' is considered to be the oldest of its kind since it predates Roman times and was widely known in the territories of Samnium.<ref>{{Cite web|title=Torrone di Benevento|url=http://www.sito.regione.campania.it/AGRICOLTURA/tipici/tradizionali/torrone-benevento.htm|publisher=Regione Campania-Assessorato all'Agricoltura|access-date=23 February 2011|url-status=dead|archive-url=https://web.archive.org/web/20160303233309/http://www.sito.regione.campania.it/AGRICOLTURA/tipici/tradizionali/torrone-benevento.htm|archive-date=3 March 2016}}</ref><ref>{{Cite web|author=Mario De Simone|title=Il vero torrone -- napoletano|url=http://www.pubblicitaitalia.com/cocoon/pubit/riviste/articolo.html?idArticolo=6210&Testata=2|publisher=Edizioni Pubblicità Italia|access-date=23 February 2011|url-status=dead|archive-url=https://web.archive.org/web/20110715130813/http://www.pubblicitaitalia.com/cocoon/pubit/riviste/articolo.html?idArticolo=6210&Testata=2|archive-date=15 July 2011}}</ref> {{Unreliable source?|date=December 2016|<!-- regional sources, unreliable -->}} Although originally resembling sticky paste, it now differs only marginally from the varieties of ''torrone di Cremona''.<ref>{{cite web|title=Il torrone di Benevento|url=http://www.eptbenevento.it/schedaItinerario.php?codice=40|access-date=2011-02-23|url-status=live|archive-url=https://web.archive.org/web/20110722032258/http://www.eptbenevento.it/schedaItinerario.php?codice=40|archive-date=2011-07-22}}</ref><ref>{{cite web|title=Dolcezze beneventane|url=http://www.corrieredea.com/?p=830|publisher=Corriere DemoEtnoAntropologico|access-date=2011-02-23}}{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Abruzzo, Sicily and Sardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania.<ref>{{cite web|title=Torrone|url=http://www.itchefs-gvci.com/index.php?option=com_content&view=category&layout=blog&id=126&Itemid=810|publisher=Gruppo Virtuale Cuochi Italiani|access-date=2011-02-23|url-status=live|archive-url=https://web.archive.org/web/20101220154636/http://www.itchefs-gvci.com/index.php?option=com_content&view=category&layout=blog&id=126&Itemid=810|archive-date=2010-12-20}}</ref> The co-founders of Toblerone were also inspired by ''torrone'' when choosing the name for their chocolate. * ''Torrone di mandorle'' (usually eaten around Christmas): blocks of chopped almonds in a brittle mass of honey and sugar. * ''Torrone di Bagnara Calabra'' is a well-known ''torrone'' given the designation IGP. The recipe, which dates from at least 1700, includes orange blossom honey (from Calabria), almonds (from Sicily), egg whites, sugar, cocoa, and essential oil. There are two variations: ''Martiniana'', dusted in confectioners sugar; ''Torrefatto'', dusted in cocoa powder.

===Peruvian ''turrón''=== alt=Doña Pepa turrón|thumb|''Turrón de Doña Pepa'' In Peruvian cuisine ''turrón'' generally is soft and may be flavored with anise. 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. One common variety found in Lima is ''turrón de Doña Pepa'', an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or Lord of Miracles) religious procession, during October.

===Philippine ''turrón''=== thumb|A platter of turrones de casuy with Philippine 5-peso coin for scale [[File:Masareal (Philippines).jpg|thumb|Filipino ''masareal'', a confection made from ground peanuts and syrup]] [[File:Turron de mani or Peanut lumpia (Philippines).jpg|thumb|Filipino ''turón de mani'', a type of dessert ''lumpia'' (''turón'') 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. It is a bar of marzipan made with cashew nuts, and wrapped in a white wafer. Unlike in the rest of Hispanidad, this candy is not associated with the holiday season. Another derivative is the ''turrones de pili'', made using the native pili nut.

A similar delicacy is the ''masareal'' of Mandaue, Cebu which is made from finely-ground boiled peanuts, sugar or syrup (''latik''), and water. It is typically not as dry as the ''turrón'', however.<ref>{{cite web |title=Masareal |url=https://www.atbp.ph/2016/08/16/masareal/ |website=Atbp.ph |date=16 August 2016 |access-date=8 April 2019}}</ref><ref>{{cite web |title=Cebu's Sweets: Masareal |url=http://www.everythingcebu.com/food-and-dining/cebu%E2%80%99s-sweets-masareal/ |website=Everything Cebu |access-date=8 April 2019 |archive-date=5 August 2018 |archive-url=https://web.archive.org/web/20180805210725/http://www.everythingcebu.com/food-and-dining/cebu%E2%80%99s-sweets-masareal/ |url-status=dead }}</ref><ref>{{cite web |last1=Villavelez |first1=Ronald P. |title=Mooning over masareal |url=https://cebudailynews.inquirer.net/169208/mooning-over-masareal |website=Cebu Daily News |date=April 2018 |access-date=8 April 2019}}</ref><ref>{{cite web |title=The Masareal – A Sweet, Nutty Treat From Mandaue |url=http://www.peanutbrowas.com/blog/the-masareal-a-sweet-nutty-treat-from-mandaue |website=Lola Pureza's |access-date=8 April 2019 |archive-date=8 April 2019 |archive-url=https://web.archive.org/web/20190408172824/http://www.peanutbrowas.com/blog/the-masareal-a-sweet-nutty-treat-from-mandaue |url-status=dead }}</ref>

A derivative but very different street food is the ''turón'', which is a dessert version of the Filipino ''lumpia''. The most common is the ''turón na saging'', which are sliced banana or plantain dipped in brown sugar, wrapped in spring roll wrappers, and deep-fried. However, there are numerous other fillings of ''turón'', including ube, sweet potato, and even peanuts, like the ''turón de mani''.<ref>{{cite web |title=Turon Recipe (Banana Lumpia with Caramel) |url=https://panlasangpinoy.com/turon/ |website=Panlasang Pinoy |date=6 July 2019 |access-date=6 January 2020}}</ref><ref>{{cite news |last1=Aspiras |first1=Reggie |title=Valencia 'triangulo,' sacred cookies and 'leche flan' cheesecake–more reasons to celebrate the season |url=https://lifestyle.inquirer.net/181280/valencia-triangulo-sacred-cookies-and-leche-flan-cheesecake-more-reasons-to-celebrate-the-season/ |newspaper=Philippine Daily Inquirer |date=31 December 2014 |access-date=10 April 2019}}</ref><ref name="Palomar">{{cite book |editor1-last=Palomar |editor1-first=Manuel K. |title=Peanut in the Philippine Food System: A Macro Study |date=1998 |publisher=Visayas State College of Agriculture, University of Georgia |series=Peanut in Local and Global Food Systems Series |url=http://crsps.net/wp-content/downloads/Peanut/Inventoried%208.8/7-1998-7-1684.pdf}}</ref>

===Puerto Rican ''turrón''=== In Puerto Rico, ''turrón'' is called ''turrón de ajonjolí'' (sesame ''turrón''). 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.

===Cuban ''turrón''=== In Cuba, ''turrón de maní'' (peanut nougat) is a traditional sweet treat. Snack-sized bars are usually peddled across bus stops and crowds, though family loaves of up to two pounds are also available. They run in two variants: ''blando'', ground peanuts pressed into bars with brown sugar; and ''duro'', coarsely chopped roasted peanuts bound together with caramelized sugar and honey.

==Protected status== Various types of ''turrón''/''torrone'' that have protected geographical status under EU law include: * ''Turrón de Jijona'' (PGI) (Valencian Community)<ref name="EUDOOR1">[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=365 EU Profile - Xixona] {{webarchive|url=https://web.archive.org/web/20121023234147/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=365 |date=2012-10-23 }} (07/06/2009)</ref> * ''Turrón de Alicante'' (PGI) (Valencian Community)<ref name="EUDOOR2">[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=719 EU Profile - Torró d'Alacant] {{webarchive|url=https://web.archive.org/web/20121023234222/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=719 |date=2012-10-23 }} (07/06/2009)</ref> * ''Torró d'Agramunt'' (PGI) (Catalonia)<ref name="EUDOOR3">[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=718 EU Profile - Torró d'Agramunt] {{webarchive|url=https://web.archive.org/web/20090727225400/http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=718 |date=2009-07-27 }} (07/06/2009)</ref>

Others, such as ''torrone di Cremona'' (Italy) have protected status by (but not limited to) the country that produces it.

==See also== {{Portal|Spain|Italy|Food}} * List of almond dishes * Gaz (candy) * Halva * Marzipan * Nougat * Ma'amoul * Kue makmur * ''Torrone Nurzia''

==References== {{Reflist|30em}}

==External links== {{Commons category}} * {{in lang|es}} [http://www.jijona.com/ Regulatory Council for Jijona and Alicante varieties] * How is turron and marzipan made. [https://www.turronesydulces.com/en/how-is-nougat-made Handcrafting procees] * [https://web.archive.org/web/20110711085938/http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6911550_4446282_7827021,00.html Foods from Spain. Turrón (Spanish Nougat)], Sweet Arab Heritage * I.G.P. Turrón Jijona y Alicante. EU Protection by Generalitat Valenciana Official website [http://www.agroambient.gva.es/es/web/desarrollo-rural/crigp-jijona-y-turron-de-alicante]

{{Christmas}} {{Lombard cuisine}} {{Nut confections}}

{{DEFAULTSORT:Turron}} Category:Almond confectionery Category:Christmas food Category:Christmas in Spain Category:Confectionery Category:Spanish desserts Category:Spanish products with protected designation of origin Category:Honey dishes Category:Cuisine of Abruzzo Category:Cuisine of Lombardy Category:Cuban cuisine