Maria Simona’s peanut turron is made according to the traditional recipe.
Net weight: 200 g
Roasted peanuts 38%, sugar, glucose syrup, honey, wafers (potato starch and sunflower oil) and egg white. May contain traces of almonds, hazelnuts and sesame.
This product does not contain gluten and is therefore suitable for coeliacs.
The history of Valencian “Cacau“
Originally from America, historical records suggest that the peanut was introduced to Europe in Valencia. The peanut, as it is known in Valencia, was introduced to the region by Don Francisco Fabián y Tuero, archbishop of the diocese of Valencia. This happened in the mid-18th century, but it was not until the beginning of the following century that the peanut began to be used as an ingredient, beyond its individual consumption.
The hectares of the region devoted to this crop declined sharply during the 20th century. This sharp decline was caused by a massive increase in the import of the nut. Although less than 200 tonnes of peanuts are produced in Spain each year, a far cry from the millions of tonnes produced in countries such as China and India, Valencia’s peanuts are considered to be of high quality.
It is therefore not surprising that Valencia has been one of the leaders in the production of peanut nougat in Spain.
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