Turrón (Spanish: [tuˈron]), torró (Catalan: [tuˈro] / Valencian: [toˈro]) or torrone (Italian: [torˈroːne]) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake.

Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts, peeled and roasted.

[2] One may also point to a similar confection named cupedia or cupeto that was marketed in Ancient Rome and noted by Roman poets.

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).

Traditional Spanish turrón may be classified as: This variation in ingredients and resulting dryness reflects a continuum that exists also in amaretto (almond-flavored) cookies, from a meringue to a macaroon.

The torrone di Benevento is considered to be the oldest of its kind since it predates Roman times and was widely known in the territories of Samnium.

Although originally resembling sticky paste, it now differs only marginally from the varieties of torrone di Cremona.

[8][9] Abruzzo, Sicily and Sardinia also have local versions that may be slightly distinct from the two main denominations from Lombardy and Campania.

A similar delicacy is the masareal of Mandaue, Cebu which is made from finely-ground boiled peanuts, sugar or syrup (latik), and water.

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.

Puerto Rican turrón is made with toasted black and white sesame seeds, ground cinnamon, lemon juice, bound together by caramelized brown sugar and honey.