that time this blog turned into a food blog (you might expect a few more recipes in the future – i’m on a cooking kick).
thanks to my following food52 on tumblr, i stumbled upon this torrone recipe. i can’t tell you how many times i’ve both had this, or stumbled upon it somewhere, and thought, “hmmm…i should take a stab at making my own.”
so, folks, here you go. my adaptation of the food52 torrone recipe. it includes a dash of vanilla extract (because, why not) and pistachios, because, oh my yeezus, do i love pistachios.
this recipe, although the stirring is quite a labor of love, is incredibly easy. full of simple ingredients (honey, egg whites, nuts, vanilla). and, you can make a few different batches with a mixture of fruits and dried fruits, package them up in parchment, tie with a bow, and gift it during the holidays to friends and family. can you say, “from the heart?” (but also “cheap”?).
1/2 pound honey (i broke the rules and used colorado wildflower honey)
1/2 pound nuts and / or dried fruits (i used a mixture of almonds and pistachios)
2 egg whites
1/4 tsp. vanilla extract
- line an 8 x 8 baking pan with parchment paper.
- preheat oven to 325 degrees. spread nuts in a single layer on a baking sheet. once preheated, place the nuts in the oven for 10 to 15 minutes.
- create an at-home double-boiler. add water to a sauce pan and place a glass bowl atop (make sure the bowl does not touch the water). turn heat on low and add honey to the bowl to melt until it thins out.
- while the honey is “melting” begin to beat your egg whites until they form stiff peaks (a stand mixer comes in handy here).
- once the egg whites have formed stiff peaks, add them to the bowl of honey, stirring continuously. continue to stir slowly for 45 minutes. the mixture will turn from a caramel color to white as it nears the end of the first cooking time.
- add your mixture of nuts / dried fruits, and continue to stir slowly and cook for an additional 30 minutes.
- pour the mixture into your baking pan and cover with the loose ends of the parchment paper to flatten the top. let cool for a few hours.
- once cool, cut the torrone into thick slices, and wrap in cellophane and parchment to store.
adapted from food52.