History

• It is said that turron was created by Arab people sometime during the 15th century. Turron became popular among the Romans, and has remained a well known treat ever since then. It was a desired dessert of King Felipe II of Spain, and there was even a book "Conduchos of Christmas," which was written by Felipe's chef Francisco Martinez Montino, that described turron in detail. Turron was often served for special occasions and when guests would be visiting, and this has remained true over the years.

Significance

• Turron is recognized in Spain and other areas of the world as a holiday treat that is enjoyed at Christmas. However, it can be purchased year round in Spain, and also ordered online and shipped during most times of the year. The areas of Alicante and Jijona, Spain, are famous for their production of various types of turron.

Considerations

• Turron can be difficult to find in the U.S., especially the well made and unique varieties. There are a number of online retailers that will ship turron; however, you should inquire about how it is sealed and shipped. Freshness and temperature are important. Turron can melt easily if exposed to high temperatures. Realize that some retailers will not make or ship turron during the hottest months of the year, or what they consider to be hot weather. Turron typically has a long shelf life, so it would be beneficial to save some for the times when it is not being shipped.

Types

• Turron is made and sold in a variety of ways. The most basic forms are either soft or hard turron, which is formally known as turron blando (soft), and turron duro (hard), and contains almonds, egg whites, sugar and honey. A large amount of high quality almonds helps to determine the quality of turron, and labels it as Suprema (the best), Estandar (standard), or Popular. Turron also comes in a variety of different flavors including praline, chocolate, kiwi, caramel, cream, walnut and sugar-free. It is generally served in the form of a bar or a round cake.

Geography

• Turron is most commonly made and consumed in Spain, however it is also popular in Italy, and is referred to as torrone. Other countries where it is made, although the recipe might differ slightly, are France, Greece, the Phillipines, some areas of North Africa and a few Latin American nations.