Turrón

The turrón ( torró in valencien/Catalan) is a Spanish confectionery near to the Nougat, containing Miel, Egg white Sucre and , scented with the Amande S frayed and presented in the shape of a rectangular or circular shelf.

The term of turrón relates to in particular the traditional confectionery of Xixona ( Jijona ), in the Valencian Country (Spain).

The turrón is of Arab origin ; one finds the same ingredients in other traditional confectioneries of the Alpujarras, and in the provinces of Grenade and Almería, where the culture of almond is very important. In the same way, the tradition of the sugar refineries containing honey and dry fruits perdure in all the the Maghreb.

2 varieties principal of turrón are found:

the White Torró (soft), known as of Xixona / Jijona : containing powder almonds, it forms a soft nougat, of color chestnut, very sweetened and oily.
the Hard Torró (hard), known as of Alacant / Alicante : containing whole almonds, it resembles more the nougat, but under a particularly hard form, even to cut out.

The Torta Imperial is another very common variety which resembles the hard turrón but presented in the shape of a disc between two forget.

One also calls turrón a whole variety of sugar refineries of Christmas resembling the traditional turrón, but containing other ingredients like candied fruits, coconut or chocolate.

In 2003, the Spaniards as a whole consumed an average of 560 grams turrón per anybody, the total of the sales exceeding the 27 000 tons (source: www.mercasa.es).

See too

Italian Torrone

External bonds

Preparation of the turrón and receipts containing turrón

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