Last week, I spotted a really simple recipe for torrone and even though I thought I wasn’t a fan of the Italian candy, I just had to give it a try.
Torrone, if you’re unfamiliar, is a shiny white nougat dotted with nuts and dried fruits that makes an appearance in every Italian shop and household at Christmas time. I’m sure my brothers and sister remember it as that weird white candy our Italian relatives would faithfully send every year. We’d dare each other to try it after we finished our more palatable peanut butter balls and cut-out cookies…in other words, it may be an acquired taste for some.
Well, it’s a taste that I’ve now acquired! This likely has to do with the fact that this is a softer, chewier torrone; the torrone of my childhood was torrone “duro”, a very hard candy that would split into crunchy shards when cut. Torrone “morbido” is a soft, chewy torrone. It’s made with whipped egg whites and honey, cooked together until they’re thick and sticky, then flavored with whatever nuts and dried fruit you like.
Interested? You should give it a try! I’ll walk you through the process.
