Open bars of turrón sit on the counter. Boxes are half empty. Some flavours no longer look quite as exciting as they did a week or so ago.
Christmas might be done and dusted, but many Spanish kitchens are telling a different story. Before the leftover bars of turrón get pushed to the back of the cupboard or thrown away, there is good news. Turrón is very easy to reuse.
Giving leftover turrón a second life is a simple way to stretch the festive feeling a bit longer. With very little effort, it can be turned into breakfasts, desserts or quick snacks that fit into everyday life.
Blended to perfection
Soft turrón is perfect for making a quick spread. Break it up and blend it with a small amount of hot milk or cream until smooth. In a few minutes you have a creamy topping for toast, crêpes or biscuits. No oven needed and no cooking skills required.
Turrón also works well in easy desserts. Mixed with cream cheese or natural yoghurt, it becomes a light and tasty pudding. Serve it in small glasses and it looks like something special. Adding a touch of cocoa or coffee changes the flavour without complicating things.
Hard turrón is ideal for baking. Chop it finely and add it to sponge cakes, muffins or brownies. It brings a strong almond flavour and can replace part of the sugar. It works especially well in simple homemade bakes.
Quick and easy
If you want the quickest option of all, just cut turrón into small pieces. Sprinkle it over yoghurt, porridge or fruit. It adds sweetness without needing extra sugar and turns an ordinary bowl into a treat.
Another easy idea is to melt it gently and drizzle it over fruit like apple or banana. It can even work with savoury biscuits if you like a sweet contrast. It takes minutes and feels like a brand new snack.
If you are not using it straight away, store turrón in an airtight container in a cool, dry place. Soft turrón can also be frozen with no problem. Freeze it whole or in portions and take out what you need.
