Torrone: A Christmas Treat

With Christmas only a few days away, the festivity is gearing up. In my little London kitchen, I attempted to make torrone, the Italian candy that is very much associated with Christmas.

While I’ve been wanting to try my hand at making torrone, it is not without some doubts that the attempt would be a total flop. It is sugar work to some extent and haven’t we heard enough stories of sugar work gone bad? So I took my time doing my research on the internet. Two things that are important to me:

  1. The steps should be as simple as possible. I am a total novice at making torrone.
  2. The ingredients need to be as natural and unrefined as possible. I know, we’re talking candies here — but still…

I don’t have a candy thermometer so recipes that call for one, I stray away. In my mind, terrone has been around for centuries, way before candy thermometers were invented so there must be a method that doesn’t require one.

Also, when recipes call for glucose syrup, in large quantity, on top of a mounting amount of refined sugar, my pour heart simply had a scare. So those to are a no-no too.

I finally stumbled across a recipe on sardegna.com, a Sardinia travel website which only listed honey, nuts, egg white and wafer as the ingredients for making torrone. Plus, the method doesn’t call for candy thermometer. However, a torrone recipe from a travel website? I was intrigue but had my doubts.

From my reading, I learned that in Italy, there are variations of torrone. Each region has their own version and the torrone from Sardinia, also known as torrone sardo only uses honey as the sweetener. So the recipe from the travel website could be reliable after all. Later, I chanced upon Emiko Davies‘ blog. She too uses a similar recipe and hers came out looking good. So I wanted to give it a try.

The only issue I have now is the wafer or ostia. While the use in Italy is common, the only way I can get hold of some here in London is online. Ostia is used in making tarrone to help give a smooth surface to the finished product and is edible. To go through the hassle of buying ostia to only use two pieces of it seemed a waste of resources. When I came across a how to make torrone video by Enzo Maragucci which uses lemon to smoothen the torrone, that was the final piece of solution I needed.

So, I made terrone and I’m rather pleased with the outcome. Mine turned out slightly ivory in color instead of the off white you see sold at Christmas markets. I suspect it’s due to the type of honey used. This recipe is for the softer chewy type: torrone morbido and not the hard type that could require serious dental work.

Here’s how I made my torrone:

  • 500g honey
  • 500g nuts (I used whole unblanched almonds and pistachio)
  • 2 egg whites
  • zest from 2 lemons (optional)
  • a dash of vanilla extract (optional)

Roast the almonds in a pre-heated oven at 100C for 30 mins. After about 20 mins, add the pistachio to the almonds and continue to roast for another 10 mins. Keep in warm place.

While waiting for the nuts to roast, prepare a small baking dish with a layer of ostia to cover the bottom of the dish, if using. Since I am not using one, I lined the dish with two layers of parchment paper, one horizontally and one vertically. Both are longer than the dish and overhang at the side.

Now, to serious business.

In a heavy based pot, cook the honey on medium to low heat, stirring occasionally for c30 minutes.

making-torrone

Beat the egg whites (with a tiny dash of salt) to a stiff peak.

making-torrone

Add the egg whites to the honey in small quantities whisking in each time to incorporate the egg white with the honey.

making-torrone

You will need to be quick, hence the whisk, to avoid lumps from forming.

Once all the egg whites are gone, I switched back to my spoon and continued to stir the mixture for c40 minutes. You will notice that the consistency will start to thicken and when the mixture is scrapped from the side of the pot, it will come away from the side for a few seconds.

making-torrone

You can also do a test by dropping a tiny portion of the mixture into  ice cold water. If it solidifies, it’s a first indication that the mixture is ready. Touch it, it should be the end texture that you are after – if still too soft, continue cooking for a little bit longer.

Once the mixture is ready, add the lemon zest and vanilla, if using. Add the warm nuts and mix well.

making-torrone

making-torrone

making-torrone

Transfer the content of the pot to the prepared dish and press down using the spoon.

Using half of a lemon, smoothen the surface.

making-torrone

making-torrone

Leave for at least two hours to firm up and fully set before cutting.

torrone

torrone

torrone

torrone

Wrap the torrone in wax paper, tied with strings. They make great gifts to giveaway for Christmas. They are homemade with love and I am sure whoever receives them from you will be very touched. xo

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