Turron with Cream and Walnuts

Maria Simona’s cream and walnuts turron is made according to the traditional recipe.

Net weight: 200 g

Shelf life :

Minimum 6 months. Store in a cool, dry place, away from light and humidity. Once opened, store in the refrigerator.

Ingredients :

Sugar, almonds, walnuts (7%), whole milk powder 5%, preservative (sorbic acid E-200) and cream flavouring. May contain traces of egg.

This product is gluten-free and therefore suitable for coeliacs.

Walnuts, the glands of Jupiter

Walnuts are a very important nut in Spain. Indeed, although a variant is grown all over Europe, it is not uncommon to call them “Spanish nuts” or “Castilian nuts”. Although it is more than likely that the wallnut entered Europe through the Greek conquest with the Persians, legendarily attributed to Alexander the Great, it was probably the Roman Empire that introduced its cultivation to Spain and the rest of the continent.

For the Greco-Roman culture, the walnut was considered a food worthy of the gods. The Greeks rightly called them “seeds of God”, and the Romans called them “glands of Jupiter” (the Roman equivalent of Zeus). A source of vitamins B and C, omega 3, folic acid, phosphorus, magnesium and calcium, proof of the incomparable quality of this food.

The Spanish walnut is undoubtedly the star of the cream and walnut turron, although the turron dough still uses delicious almonds, making this dessert a cocktail of vitamins and minerals.