Wafer-Wrapped Candy · Cashew Nougat
Turrones de Casuy
Photo: Markoolio97 / Wikimedia Commons · CC0
Each bar is wrapped twice — first in an edible rice wafer called ostia, then in thin colored paper often cut with a fringe — so it keeps without refrigeration in Pampanga's heat.
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: Families in Sta. Rita, Pampanga, led by the Lansang household, adapted the Spanish colonial turrón tradition using local cashews instead of almonds, and the town has made the candy for generations as its signature pasalubong.
More from Philippines
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.