The Sweets Spaniards Eat

Centuries of sweet making in Spain have given the nation, and the globe, a wonderful spectrum of sticky, gooey, crunchy, spongy, creamy and oh-so-good delights to choose from. Join us on a delectable tour of some of the most popular treats that confectioners in Spain have treated the world to:   Turrón – perhaps the most well-known candy from Spain, was originally fashioned by the Moors who combined Marcona Almonds from the Iberian Peninsula with wildflower honey form Jijona and egg whites to create a version of the Middle Eastern favorite halva. The nougatty and flaky sweet is now made throughout Spain, and it can be hard or soft, chewy or brittle, dry or moist. Although the basic ingredients are the same, many varieties can now be enjoyed including those made with puffed rice or whole nuts, chocolate pralines, candied fruits, liquor and even sugarless (but that’s not much fun, is it now?). sweet_by_myry16-d3ammvt  Chocolate Covered Figs – Naturally sweet, a bit gooey, figs are wonderful by themselves or added to thousands of dishes. But, when covered in chocolate, they enter an entirely new dimension – and you will too with one bite! Since the fruit is already sweet, the darker the chocolate, the better. Recently, some purveyors of this true delicacy have taken to filling baby figs with chocolate mousse accented by a drop of brandy or whisky infused ganache before sealing the confection with a blanket of rich and devilishly dark melted chocolate. Oohy, gooey, chewy!   CocasThese delightful oblong shaped cakes, which are quite popular in Catalonia and consumed mainly during St. John’ Eve, are flavored and filled with a bevy of ingredients such as almonds, cinnamon, crystallized fruit and lemon rind. The sweet variety should not be confused with the savory types which are similar to pizzas and can be found throughout the country. Crema Catalana – Older cousin to France’s crème brûlée, this crisp and creamy concoction is distinctive for the use of citrus peel and cinnamon which gives it a wonderfully aromatic quality. The cream is also let to set by chilling, lending the ancient dessert a special texture. Originated in the Jewish colony of Catalonia during the Middle Ages, the recipe for crema catalana became known all over Spain, and then around the world. Fantastic after a rich paella, or lighter fare, the cook custard cam be enjoyed year-round with additions like berries, chocolate and even saffron. Imagen 937 These are just a brief sampling of the amazing menu of sweets from Spain available for your sampling pleasure.   – Tiger