People generally associate Spanish turrón with dessert, an after-dinner or mid afternoon sweet that, when eaten on its own, invokes the best of holiday cheer and delicious nutty and honey flavors.
However, this traditional Spanish confection is so much more. It can also be used as an evocative ingredient in any number of different recipes. The most obvious of these include the wide variety of ice creams, cakes and other sweet dishes that can be made using turrón.
Another choice is to use this Spanish sweet as an ingredient in savory dishes, such as this recipe for Turrón with foie gras, fennel and seasonal herbs (Turrón con foie, hinojo y hierbas del momento), from famed Spanish chef Manolo de la Osa of Las Rejas restaurant in Cuenca (Castile-La Mancha).