Wafer-Wrapped Candy · Cashew Nougat
Turrones de Casuy
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Unlike the Spanish turrón it's named after, which is strictly a Christmas treat, Pampanga's cashew version is sold and eaten year-round.
Ground cashews are worked into a dense, marzipan-like nougat bar and sealed inside a paper-thin white wafer, giving each bite a soft crunch that dissolves almost instantly. Sta. Rita's market stalls sell them individually wrapped, stacked in trays by the dozen.
Why it's made this way: A Dominican nun taught the recipe to Felisa Lansang of Sta. Rita, Pampanga in the 1920s, who adapted the Spanish colonial turrón tradition using local cashews instead of almonds, turning a seasonal Iberian sweet into an everyday Kapampangan candy.
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