READY IN: 2hrs




  • Pour honey into a large double boiler and cook for 1-1/2 hours, stirring.
  • constantly with a clean wooden spoon. (300degF on candy thermometer).
  • Toast 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).
  • Beat egg whites to stiff peaks and add to honey. Mix well for 5-6 minutes. Add diluted sugar.
  • Mix again for another 5 minutes. Add almonds, hazelnuts and grated lemon rind.
  • Mix 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.
  • I 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.
  • Invert 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.
  • To store the torrone wrap in plastic wrap and store at room temperature or in the freezer.