Category Archives: food


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”?).

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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


  1. line an 8 x 8 baking pan with parchment paper.
  2. 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.
  3. 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.
  4. while the honey is “melting” begin to beat your egg whites until they form stiff peaks (a stand mixer comes in handy here).
  5. 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.
  6. add your mixture of nuts / dried fruits, and continue to stir slowly and cook for an additional 30 minutes.
  7. 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.
  8. once cool, cut the torrone into thick slices, and wrap in cellophane and parchment to store.

adapted from food52.