Photograph of the finished Torrone

Italy · Kẹo mật ong hạnh nhân Torrone

Torrone

1 hr Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Honey Honey 200 g
  • Photograph of Sugar Sugar 160 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Sliced almonds Sliced almonds 240 g
  • Photograph of Pistachios Pistachios 60 g
  • Photograph of Vanilla Vanilla 4 g
  • Photograph of Lime Lime 1

Method

  1. 1 Roast the almonds and pistachios at 160 degrees for 10 minutes, then keep them warm; if the nuts cool down, the candy mass will solidify too quickly when mixed.
  2. 2 Simmer the honey over low heat for 20 minutes until all the water evaporates and a drop is dropped into cold water, forming a hard solid.
  3. 3 Beat the egg whites until fluffy, then pour in the hot honey in a thin stream, beating continuously for 10 minutes.
  4. 4 Add sugar and cook to 150 degrees, along with vanilla and grated lemon zest, then quickly mix with the hot roasted nuts.
  5. 5 Press a 2 cm thick block of candy between two layers of parchment paper, let it dry for 12 hours, then cut it into bars; if you do this on a humid day, the candy will never harden.

With an appliance

  • Air fryer 1 hr

    Replace step 1: roast the almonds and pistachios in an air fryer at 160 degrees for 8 minutes, toss at the 4th minute, and leave them in the warming basket; the honey and sugar cooking steps are still done on the stovetop to control the temperature correctly.

Start cooking