TORRONE (Italian Candy) Recipe

TORRONE Italian Candy Recipe image[ad#ads-1]

2 egg whites
2 c. sugar
1/2 c. honey
1 c. light corn syrup
1/4 tsp. salt
1/4 cup water
2 tsp. vanilla extract
1/4 c. butter, softened
1 c. blanched hazelnuts , lightly toasted
9 oz. blanched whole almonds , lightly toasted
large wafer sheets


  1. Whip the egg whites till stiffened.
  2. Combine sugar, honey, corn syrup, salt, and water in a saucepan. Continue cooking over medium heat until a candy thermometer temperature registers 260 degrees F.
  3. Slowly pour in a thin stream into egg whites, while the mixer is running.
  4. Add vanilla and butter, beating until thickened again. With wooden spoon, stir in toasted nuts.
  5. Pour into a square baking tin lined with a sheet of wafer . Top with another wafer, cover with a wooden board, and weight the board down. Let stand for 30 minutes.
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Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart. — Erma Bombeck


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