Torrone: Italian Nougat Candy


  • 1 and 1/2 cup honey
  • 1 and 1/4 cup sugar
  • 3 cup almonds, peeled if desired and toasted
  • 1 and 1/2 cup hazelnuts, toasted
  • 3 egg whites, at room temperature
  • salt
  • 1 lemon, zested
  • 1/2 orange, zested
  • 2-4 pieces wafer paper


  1. Combine your honey and sugar in a large glass bowl over a pot of water, making sure that the bottom of the bowl doesn’t touch the water. This is your double boiler. Cook over medium heat for 30 minutes, stirring constantly with a wooden spoon.
  2. When there are about 5 minutes left, beat your egg whites and a small pinch of salt to stiff peaks using a stand mixer, hand mixer, or whisk. 
  3. Full instructions visit @delallo


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