Turrón de Yema Tostada began as a confectioner’s mistake during the Christmas season in Barcelona in 1850. It seems that too little sugar was used and the resulting nougat was soft and marzipan-like. Rather than throwing it out, the confectioner finished it with burnt sugar to mimic the popular dessert of the time, Crème Catalane. And so, Turrón de Yema Tostada was born.

Today, the addition of egg yolk to the recipe yields that same rich, soft texture that Turrón de Yema is famous for. While this rich and creamy soft turrón is traditionally served during the holiday season, we think you may want to indulge year round. Also try Coloma Garcia's classic, hard nougat, Turrón de Alicante.

Read more about the rich history of turrón here.

About the Producer:

Coloma Garcia has been producing authentic  styles of turrón since 1961. Their family-run business is located in the heart of the birthplace of turrón - the city of Jijona in Alicante, Spain.