1/1 Photo of Torrone
STACEYLEE #2's Note:
Italian nougat candy usually made at Christmas. It can be bought as a soft or hard nougat. This recipe has turned out as the soft nougat type. Taste is closest to the fancy (expensive) purchased candy I have found.
My Private Note
Units: US | Metric
- 1Pour honey into a large double boiler and cook for 1-1/2 hours, stirring.
- 2constantly with a clean wooden spoon. (300degF on candy thermometer).
- 3Toast almonds and hazelnuts in oven until golden brown. Just before honey is ready (when it becomes hard and brittle if dropped from a teaspoon into cold water), put sugar into a small pan with 1/2 cup water and cook until slightly bluish (300degF).
- 4Beat egg whites to stiff peaks and add to honey. Mix well for 5-6 minutes. Add diluted sugar.
- 5Mix again for another 5 minutes. Add almonds, hazelnuts and grated lemon rind.
- 6Mix well and pour into wafer paper lined 8"x8" square non-stick pan. Spread the torrone with an offset spatula coated with non-stick spray and place 2nd sheet on wafer paper - pressing firmly to the top of the candy.
- 7I covered the pan with plastic wrap and placed into the freezer for faster firming. You can let it sit out on the counter for an hour or overnight as well.
- 8Invert the candy onto a cutting board. You may need to use the offset spatula to help loosen. Use an ELECTRIC KNIFE to cut the torrone into small squares.
- 9To store the torrone wrap in plastic wrap and store at room temperature or in the freezer.
Nutritional Facts for Torrone
Serving Size: 1 (61 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 262.8
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 66.1 mg
- Total Carbohydrate 32.6 g
- Dietary Fiber 2.9 g
- Sugars 29.0 g
- Protein 5.5 g
The following items or measurements are not included:
lemons, rind of