Turrones de Casoy
Turrones de Casoy is a sweet treat wrapped in wafer paper that is chewy and crunchy every bite! Made from honey, sugar, egg and cashew nuts that is great as snack or dessert.
One of my favorite sweets as a child until now. We usually buy these delicacies of Pampanga in a box can but are also available in packets. Over the summer, I have this huge craving for these cashew filled treats wrapped in wafer paper. To extinguish this longing, and after so many tries, I’m sharing with you my homemade turrones recipe.
What are Turrones de Casoy
Turrones de Casoy of Pampanga is sort of a candy in the Philippines much like the Spanish turrón. It’s a specialty of the Kapampangans that’s made of honeybee, eggs, sugar and of course cashew nuts. Wrapped in rice-paper or in my case, wafer paper, everything is edible. Casoy, kasuy or chashew cannot be interchanged with other nuts unlike other turrones recipe.
Variations around the world
If the Filipinos have their own take on turrón, let’s see how similar or different it is from other countries’ version.
Spanish turrón have two variation. The Alicante which is the hard type and the soft variety is the Jijona. Both use ingredients like almonds, eggs, honey and sugar.
Italian Torrone is usually a Christmas treat. It uses smaller amount of different nuts like almonds, pistachios or hazelnuts. Adding citrus flavor and/or vanilla to the mix makes it a delicious sweet.
Peruvian turrón is commonly soft and mixed with anise as flavoring.
Puerto Rican turrón also called sesame turron uses toasted black and white sesame seeds, ground cinnamon and lemon juice. These ingredients are held together by caramelized brown sugar and honey.
How to wrap with wafer paper
Wrapping the turrones de casoy can be challenging at the start but it gets easier as you go along the way. To wrap each turrones piece with wafer paper. Slightly dampen sides of wafer paper with water. Place turrones in the center and gently wrap and seal the sides.
Tips for an amiable experience
This turrones taste like the authentic ones especially if you’ll try some of this helpful tips.
Cook in very low heat and always stir when making the turrones. This will avoid burning the honey and egg white.
You can easily buy wafer paper in the internet or at baking supply shops near you.
Cut the wafer papers into 4 inches by 3 inches rectangles to fit the turrones. Slightly dampen the sides to seal everything.
You know the turrones is done cooking when the mixture is in ribbon stage or thick.
The secret ingredient is always LOVE
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Turrones de Casoy
- 1 ½ cups unsalted cashew nuts (toasted/baked)
- 1 medium egg white
- 200 grams honey
- 125 grams sugar
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 16 pcs. wafer paper (cut into 4 inches X 3 inches rectangles)
- Line 22cm X 16cm baking dish with parchment paper and preheat oven at 180°C/350°F.
- If using fresh cashew nuts, cut each nut lengthwise in half. Bake in the oven for 15-20 minutes or until golden. You can also toast them over low-medium heat in a pan until golden brown. Set aside1 ½ cups unsalted cashew nuts
- Heat a medium-sized pot over low heat. Add honey and cook while stirring for 4-5 minutes.200 grams honey
- Add sugar and stir-cook until sugar completely dissolves. Let simmer in low heat while making the meringue.125 grams sugar
- To make the meringue, beat egg white with a hand mixer until stiff peak.1 medium egg white
- Mix the honey-sugar mixture then add the meringue in batches. Stir the meringue into the honey-sugar until incorporated. Cook for 20-30 minutes until it reaches ribbon stage or thick.
- Add baked/toasted cashew nuts and stir to distribute evenly. Continue cooking for 8-10 minutes in low heat. Remove from heat and set aside.
- Sift together powdered sugar and cornstarch in a bowl then generously coat bottom of the prepared baking dish with powdered sugar-cornstarch mix.¼ cup powdered sugar, ¼ cup cornstarch
- Transfer turrones (honey-sugar-cashew mix) into baking dish then coat the top with powdered sugar-cornstarch mix. Press the top of the turrones using hands and let it set for 2 – 3 hours.
- When turrones is set, cut and divide into 16 equal portions.
- To wrap each turrones piece with wafer paper. Slightly dampen sides of wafer paper with water. Place turrones in the center and gently wrap and seal the sides.16 pcs. wafer paper
- Repeat process with all the remaining turrones pieces. Serve and enjoy. Bon appetit!
Can you message me the brand name of the wafer paper you used. The one that I ordered was translucent and could not return it.
The brand I’m using is ScrapCooking wafer papers.
Where do you buy your wafer paper from. Looks like it ships from Europe, I’m in the USA.
Hi Jenny Joy,
We bought ours from amazon.fr, you can search “BetterUS Edible Sticky Rice Paper Nougat Paper” and try it as it’s the closest thing I can find in Amazon US. You can also try in baking supply stores. Hope this helps and good luck!