Turrón (Spanish Nougat), Regulatory Council for Jijona and Alicante varieties, List of Christmas gift-bringers by country, https://en.wikipedia.org/w/index.php?title=Turrón&oldid=984954986, Spanish products with protected designation of origin, Articles with dead external links from December 2017, Articles with permanently dead external links, Articles containing Spanish-language text, Articles containing Catalan-language text, Articles containing Italian-language text, Articles containing Portuguese-language text, Articles containing Sardinian-language text, Articles containing Tagalog-language text, Articles lacking reliable references from December 2016, Articles with Spanish-language sources (es), Creative Commons Attribution-ShareAlike License, Torró, torrone, torrão, turon, turrone, nougat. The mixture is then simmered overheat and stirred constantly with large wooden spoons. Turrón Jijona y Alicante. It is frequently consumed as a traditional Christmas dessert in Spain and Italy as well as countries formerly under the Spanish Empire, particularly in Latin America. [1] It calls for honey and some egg whites, cooked until it becomes breakable once cooled. In 1939 a Denomination of Origin for turrón from Jijona was created, and in 1991 the rules of the denomination were revised. I.G.P. The most Turon families were found in the USA in 1920. It is typically not as dry as the turrón, however. It is one of the more common street foods in the Philippines, sold by many street vendors in both urban and rural areas. Emigration and immigration sources list the names of people leaving (emigration) or coming into (immigration) Poland. In Puerto Rico, turrón is called Turrón de Ajónjolí (sesame turrón). This article is about the Valencian confection. Philippine-born Filipinos call it turón. Add enough oil to a heavy, deep-sided skillet (preferably cast iron) to come 1/2 inch up sides. Louisiana had the highest population of Turon … This nougat confection is known by similar names in different languages. 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). Prepare the filling. It is said that the Moors invented turrón over 500 years ago in Jijona, a small town about 30 miles or so north of Alicante. All versions of the name appear to have been derived from Latin torrere (to toast). The fruit can be eaten raw when it's fully ripe. Heat oil over medium-high until a deep-fry thermometer reads 335 degrees. In addition to their architecture (such as Mudéjar art), and their language (the Arabic prefix al- is still present in front of many Spanish words), the Moors also inevitably brought with them a rich culinary heritage. Origin v10.4.74-2481-7f672ca9. EU Protection by Generalitat Valenciana Official website, This page was last edited on 23 October 2020, at 02:47. To prepare the saba, cut each one into three long pieces and roll each piece lightly in brown sugar.Lay out the bowl of langka and the plated of sliced, sugared saba so you can start filling your rolls. Modernly the name turrón has widened its meaning in Spain to include many other sweet preparations that have in common with traditional turrón being sold in bars of around 20 x 10 x 3 cm. In Catalan, torró (pronounced [tuˈro]). During the holiday season, it is not uncommon for turrón to be one of the many gifts ‘pooped’ by the famous Caga Tío – a pooping log which produces gifts to the amazement of little ones when hit with a wooden stick on Christmas Eve. Turon. It is a bar of marzipan made with cashew nuts, and wrapped in a white wafer. In Spanish it is turrón (pronounced [tuˈron]). You're offline. Puerto Rican turrón is made with toasted black and white sesame seeds, ground cinnamon, lemon juice, bound together by caramelized brown sugar and honey. While today turrón is one of the most quintessential Spanish sweet treats, its origins can actually be traced back to the Moors who invaded the country back in the early Middle Ages. The Moors brought the treat to Europe where it became popular, most of all in Spain, France and Italy. A document dating back to 1582 claims that it was common for patrons to offer their workers turrón around Christmas time, and a few years later a law was passed by King Felipe II restricting the amount of turrón which could be purchased by each household so as to limit the expenses made for the treat each year. 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. Most food historians concur that it was in the Arabic peninsula that the early versions of turrón were first made, and one of the first references to a treat named ‘turun’ appears to come in an 11th-century document named ‘De medicinis et cibis semplicibus’ which was written by an Arab doctor. Nice new shopping area/strip mall where the old Golden Corral used to be. Etymologically, the word is Spanish in origin, although the candy turrón (a nougat confection) bears no resemblance to the Filipino turón. There are similar confections made in the Philippines. Traditional versions from Cremona, Lombardy, range widely in texture (morbido, soft and chewy, to duro, hard and brittle) and in flavor (with various citrus flavorings, vanilla, etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat. The harder variety is known as turrón duro or Turrón de Alicante, whereas the softer kind is known as turrón blando or turrón de Jijona, in reference to the two towns in which each kind became most famous. Torrone di Mandorle (usually eaten around Christmas): blocks of chopped almonds in a brittle mass of honey and sugar. In Tagalog, turon (pronounced [tuˈɾon]. In Cuba, turrón de maní (peanut nougat) is a traditional sweet treat. Turrón is a sweet treat made from a mixture of honey, eggs, sugar and, perhaps most importantly of all, toasted nuts. For the Filipino banana spring roll, see, "Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas", "The Masareal – A Sweet, Nutty Treat From Mandaue", "Turon Recipe (Banana Lumpia with Caramel)", "Valencia 'triangulo,' sacred cookies and 'leche flan' cheesecake–more reasons to celebrate the season", Foods from Spain.

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