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 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.
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 
(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.

20 comments:

  1. I make these! I make these! One of my favorite all-time candies. Come Easter,I want to do a post about them. Yours look so scurmptious- I want them with my coffee. You touched me - I adore these, can you tell? Truth be told,I like your recipe better than mind. Can I use it for the Examiner and link to you?

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  2. @Claudia Hi thanks would be honored please contact me through email thank you :) appreciate your compliment very much!

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  3. I love that these can be made in such a variety of flavors. These look very similar to some nougat candies I had on a boat traveling from Italy to Greece.

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  4. great recipe Claudia! My nonna used to give me these and I loved them!
    meanwhile I had a biscotti adventure
    http://www.foodbuzz.com/recipes/1816210-maeve-and-me-and-the-black-eyed-peas-do-biscotti-

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  5. Great post! I love torrone of course ;-)

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  6. My grandmother used to make these. That's the last time I had them, that is had them home made :(

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  7. OMG, I adore torrone. The last time I saw a recipe on a blog, it spoke of the difficulty of making this amazing candy. I want to try to make them. Maybe I'll wait for Easter, too, since I have family coming and won't be inclined to eat them all myself. DSO doesn't care for them. Like your grandmother, they remind me of Communion, too. It must be how they melt on the tongue. You've made my day!

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  8. You know, I didn't know that's what these were called. Some pastry student I am huh? Oh cool -you're gonna be in the paper, yay!!!

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  9. Italian sweets aways look so tasty. I love your posts with the sweets the most.

    Also,

    I have an award for you! Please stop by to collect it :)
    http://allingoodfood42.blogspot.com/2010/01/my-first-award.html

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  10. I too love these nougat candies .... and your's actually sounds easy enough to make..

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  11. Looks like nougat to me. Looks very delicious to me. Looks challenging to me. I wish you can just make them for me :P

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  12. Thanks everyone. Yes they are challenging at times, but most of the time they taste good even if I overcook them, there is a link for the wafer paper that makes them really delicious. Just remember to use lots of nuts and not beat them in!

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  13. My favorite candy! I have never had the nerve to try to make it--I will give it a shot.

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  14. I always thought it would be fun to make a lot of the old fashioned candies, like these. My parents used to make some at Christmas time. Most people just don't seem to make candy anymore, unless its for a holiday.

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  15. Thanks so much for sharing the recipe. I am looking forward to try it.

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  16. I love nougat - this looks like a great, lighter candy recipe :)

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  17. I am so glad you re-posted this. I'm going to try this - my torrone has never turned out.

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  18. These make me so happy! My grandma always has boxes of Torrone candy when we visit for the holidays. I never thought about making them myself!

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  19. I just made this. It is not difficult and it tastes really good. The hardest part was tranfering it from the mixing bowl to the pan, but with greased hands the job was easier. I did'nt have rice paper so I used greased parchment. I recommend making this & will be making it again soon :)

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  20. Hi every one I've made these and it brought back memories of my New York days at the sanjanaro feast ,whoop whoop love me .

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