The turron par excellence. Its flavor is delicious, with very easy cutting and delicious aroma. It is the most ancient and traditional speciality 300gr
The union of the whole Marcona almonds with sugar and orange blossom honey, creates this delicious crispy turron.
Another ancient and traditional speciality. Its texture is dry and crispy. It breaks with ease. Distinct for its nutty taste.
Result of the union of Marcona Almond grounded with sugar.
It is soft to cut and its color, aroma and flavour are result of the yolk involved in its production combined with the almonds. The taste of the burnt sugar gives it a pleasant flavour
Snow White! With the delicate flavour and aroma of coconut, which together with refined sugar make up its composition.
Soft mixture of milk chocolate and toasted Marcona Almond of highest quality.
New taste produced by the force of candied orange and ground marcona almonds delicacy. Excellent combination for the most demanding palates.
Result of the union of Marcona Almond, hazelnut and sugar, birth of a praline turron topped with fine chocolate coverage.
Sublime mix of chocolate, milk and cream, all seasoned with authentic Scotch whisky.
Turron made with ground Marcona almond, walnuts, sugar and cream.
Outside a delicious chocolate coating that gives it its color. Inside, the rich flavor of whole toasted almonds.
Of the traditional recipe the "Marcona", the Queen of the Almonds, repelled, toasted and mixed with the sweetness of the orange flower fruit, the " orange blossom Honey ", they result as a single turron to the palate. San Luís transmits this original taste, particular of handcrafted turron.
From the traditional recipe of "Marcona", Queen of Almonds, repelled, roasted and blended with the sweetness of the orange flower fruit, the "Orange Blossom Honey" results in a single turron to the palate. San Luis transmits the original flavor characteristic of a traditional nougat.
From traditional recipe of "Marcona", Queen of Almonds, repelled, ground and mixed with the sweetness of natural sugar and the brown sugar of the toasted egg yolk, results in a single turron for the palate.