Torrone (literally translated as “big tower”) is a sweet nougat or confection and is usually comprised of honey, vanilla (at times orange), sugar, egg white, and toasted almonds or other nuts. Torrone is made throughout Europe, but the regions of Cremona (in northern Italy) and Bagnara Calabra in Calabria are well known for the product, especially hard torrone. The candies Toblerone and Mars are based on torrone. My personal favorite is the torrone di Sicilia morbido (or soft torrone from Sicily).
Torrone is especially nice during the Christmas holiday, here’s a recipe for soft torrone or torrone morbido
- Prepare a simple syrup using the water and sugar. Next, melt the honey and bring it to 120° C. Thereafter, place the egg whites in your stand mixer bowl (make sure your bowl is warm) and whip at a moderate speed. Next, begin to slowly add the simple syrup, followed by the honey, and finally the nuts (which you’ll want to crush before adding).
- Whip for approximately 5 minutes. Replace the whisk in your stand mixer with the dough needle and smooth the the mixture for two to four minutes.
- Remove the mixture from the stand mixer and spread it out on a baking sheet, flattening it out and using a rolling pin to get to the desired thickness.(a little over an inch). Cut the torrone into desired bars. Torrone stores very well and makes great Christmas gifts. As with any Italian recipe, use the best ingredients to make torrone and you’ll have a dessert that is beyond it’s ingredients in terms of flavor and experience.
- Honey, 2.5 cups
- Water, 1.2 cups
- Sugar, 4.2 cups
- Egg whites, .6 cups
- Hazel nuts, shelled 1200 gr
- Pistachios, shelled 300 gr
Note: recipe adapted from ITchefsGVCI recipe and some measurements in grams.