LOOK AT THE VIDEO RECIPE. ISN'T THAT AMAZING?

Would you like to make it at home? Order the KIT BOX and Follow the Direction Inside!

We promise it will be Funny and Delicious!

INGREDIENTS

  • Almonds  5 oz

  • Honey  1,4 oz

  • Sugar   1,4 oz 

  • Lemon  1/2

  • Extra Virgin Olive Oil (to oil the pan and the knife)

 

DIRECTIONS

  1. Spread the almonds in a pan, toast 15 minutes or until are slightly browned. Stir periodically to prevent burning. 

  2. Add honey and sugar. Cook over low heat, stirring constantly. The mixture is done when you can hear the almonds beginning to "pop" from the heat of the honey. Switch off the fire.

  3. Oil the parchment paper with extra Virgin Olive Oil. Pour the mixture into the paper. Flatten the top with the half lemon until you reach the desired height (about 1/2 inch). The lemon will balance the sweet flavor.

  4. Oil a kitchen knife and cut torrone while it is still warm otherwise, you will not be able to cut it. Leave it cool before eating.

  5. Rather than flatten your torrone you can also put it in small cupcakes paper cups! It is easier and funny! 

 

Our Secrets

 - The right balance between sugar and honey. Too much sugar makes torrone too hard. Contrariwise, if the sugar is not enough this sweet will not solidify.

 

- Half lemon to rub the surface. The lemon and orange peel will balance the sweet flavor.

 

- Flatten torrone before while it is still warm otherwise, you will not be able to cut it.

 

 

If you make this recipe snap a photo and use #usitalianfood

 

Pair with 

Wine : Passito di Pantelleria

 

One of the most famous dessert in Sicily is Torrone di mandorle, an almond nougat of Arab origin. In 831, almost 1200 years ago, the Byzantine Empire invaded and seized control of the entire island (Sicily) producing a multiconfessional and multilingual state.

In the past, extended family's women use to meet and cook together torrone, giuggiulena (torrone made with sesame) , almond biscuits and many other sweets.

THE MAIN KINDS OF SICILIAN TORRONE 

 

There are numerous torrone (nougat) variety all over Sicily. The main difference is between crunchy brown torrone and the soft white one.

THE HISTORY

IL TORRONE SICILIANO

(FINALLY) LEARN TO MAKE CLASSIC TORRONE SICILIANO (SICILIAN NOUGAT)

We are sharing with you a 1200 years old recipe and the best Authentic Ingredients to make it.

Sicilian Torrone Kit | make 32 squared bars

Out of Stock

The brown one is a mixture of honey, sugar and almonds or hazelnuts, peanuts, pistachio or even toasted chickpeas. Brown torrone with sesame is called Giuggiulena or Cobaita. We highly recommend it! The other famous version is soft and white with almonds or pistachio, dried fruit or chocolate. This version can be made with a wafer on top and bottom.

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