Homemade Torrone Italian Candy
Torrone Italian Nougat Candy......
We usually have this just around Christmas time but it's a favorite in our home so we make it often all year long. It's a delicious honey flavored almond delightful candy. You can order the wafer part online I usually just omit it but the Authentic way is to use that wafer candy paper.
We usually have this just around Christmas time but it's a favorite in our home so we make it often all year long. It's a delicious honey flavored almond delightful candy. You can order the wafer part online I usually just omit it but the Authentic way is to use that wafer candy paper.
We always make this around Christmas time. This is a fluffy white delicious lemon flavored Italian candy. Grandma would always have Torrone in the house, she would always say it tasted like the communion in Church and her favorite.
Torrone
(just google edible wafer paper)
Preheat oven to 350 degrees. Spread nuts on cookie sheet. Toast in oven 10 minutes, until golden. In heavy, deep 3 quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is dissolved. Continue cooking, without stirring to 252 degrees on candy thermometer, or until a small amount in cold water forms a hard ball.
Amazingly enough its not hard to make, just time consuming. You can makes this in many flavors, lemon, vanilla, orange to name a few. Little squares of fluffy nougat and delicious hazelnuts and almonds. Quite a treat and old fashioned tradition.
Torrone
1 c. blanched filberts( hazel nuts) or pistachio's
2 cups of blanched whole almonds
2 c. sugar
1 c. light corn syrup
1/2 c. honey
1/4 tsp. salt
2 egg whites
2 tsp. vanilla extract (lemon,orange,almond are optional flavors to try)
1/4 c. butter, softened
Edible wafer candy paper available on line 2 cups of blanched whole almonds
2 c. sugar
1 c. light corn syrup
1/2 c. honey
1/4 tsp. salt
2 egg whites
2 tsp. vanilla extract (lemon,orange,almond are optional flavors to try)
1/4 c. butter, softened
(just google edible wafer paper)
Preheat oven to 350 degrees. Spread nuts on cookie sheet. Toast in oven 10 minutes, until golden. In heavy, deep 3 quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is dissolved. Continue cooking, without stirring to 252 degrees on candy thermometer, or until a small amount in cold water forms a hard ball.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. In thin stream, pour about one fourth of hot syrup over egg whites, beating constantly, at high speed 5 minutes, until mixture is stiff enough to hold its shape. Cook rest of syrup to 315 to 318 degrees on candy thermometer, or until a small amount in cold water forms brittle threads.
In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again, about 5 minutes. With wooden spoon, stir in toasted nuts. Turn mixture into a buttered 1 - 1 inch x 1 1/4 inch deep pan lined with wafer paper. Smooth top with spatula, place another piece of wafer paper on top. Refrigerate until firm.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 2 inch pieces. Wrap each in waxed paper. Refrigerate. Makes 2 pounds.
In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again, about 5 minutes. With wooden spoon, stir in toasted nuts. Turn mixture into a buttered 1 - 1 inch x 1 1/4 inch deep pan lined with wafer paper. Smooth top with spatula, place another piece of wafer paper on top. Refrigerate until firm.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 2 inch pieces. Wrap each in waxed paper. Refrigerate. Makes 2 pounds.
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