Eating this crunchy golden confection brings back great feelings of nostalgia. Trying to wait for it to cool as it was removed from the oven. Knowing that it was scolding hot but willing to take the risk. There are only a few ingredients needed to make this, and it is so easy. I love making it in large batches and giving as gifts. Or storing in glass jars for any unsuspecting guests- if it lasts.
There are two regions in Italy that Torrone is historically from, Lomardy and Campania. Torrone is traditionally made at Christmas time, "it is a sweet that should never fail our Christmas tables". It is generally made from nougat with various nuts, dried fruits and citrus flavourings added. However this Sicilian Torrone version is distinctly different, as it is hard and brittle and does not require nougat.
An Italian friend once told me that one day I would make a good Nonna (grandmother), after I had made this for her.
600 grams raw almond
600 grams sugar
four tablespoons honey
zest of one orange
How to make:
1: Melt the honey, sugar and orange zest over a low heat until sugar is melted. Add the nuts and quickly stir through until the nuts are completely covered.
2: Pour out on two greased baking trays making sure the mixture is compacted.
3: Place in a pre-heated 180 degree oven for 10 minutes.
4: Using a sharp knife cut the torrone into triangles while it is still hot
5: Store in air tight glass jars.
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