page_title: Turrón
section_title: Philippine turrón
hierarchical_section_title: Turrón / Types / Philippine turrón
caption_attribution_description: English: Masareal from Mandaue, Cebu
context_page_description: Turrón, or torrone, is a southern European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. 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.
context_section_description: Cashew turrón (Philippine Spanish: turrones de casúy; Spanish: turrones de anacardo) from Pampanga Province is a derivative. It is a bar of marzipan made with cashew nuts, and wrapped in a white wafer. Unlike in the rest of Hispanidad, this candy is not associated with the holiday season. Another derivative is the turrones de pili, made using the native pili nut.
  A similar delicacy is the masareal of Mandaue, Cebu which is made from finely-ground boiled peanuts, sugar or syrup (latik), and water. It is typically not as dry as the turrón, however.
  A derivative but very different street food is the turón, which is a dessert version of the Filipino lumpia. The most common is the turón na saging, which are sliced banana or plantain dipped in brown sugar, wrapped in spring roll wrappers, and deep-fried. However, there are numerous other fillings of turón, including ube, sweet potato, and even peanuts, like the turón de mani.
caption: Filipino masareal, a confection made from ground peanuts and syrup
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