Sweets

Spanish sweets are very different to English cakes and desserts: from milk and rice based puddings, to almond-based confectionery and fried pastries.

Turrones are a direct descendent from Arabic recipes and use almonds mixed with honey, stirred with huge wooden paddles by master turroneros. The traditional hard, soft and guirlache varieties have been added to over the years, with new recipes containing hazelnut, chocolate and fruits.

Spain has a long history of chocolate, coming from the Mayans to Mexico, and eventually across the sea to the Spanish courts. It took almost a hundred years for anyone to understand how to use it, but once it had been mixed into the first drinkin chocolate, with milk, sugar and spices like cinnamon or vanilla, the Spanish began to ship it in large quantities.