The last article I posted was all about forgetting about time. It was about leaving that sauce on the stove until it was good and ready. This post, however, is the complete opposite. Making torrone is one of the rare moments where I can be seen moving quickly, almost rushing. It’s such a rare event, that my family doesn’t know what to do with me. They laugh as I buzz around the kitchen, impatient while the sugar is melting and having a mild-panic attack as the hot candy hardens while I cut it, little stands of sugar freezing mid-air.
This kind of torrone is not the typical variety that most people are accustomed to. It is not the white, nougaty candy that comes packaged in a pretty box. For years, I didn’t even know that type existed. All I knew was the dark, honey- colored, almond candy topped with “dottie sprinkles” that my great Aunt Mary made every year for Christmas. Maybe, like me, Aunt Mary got a kick out of the hustle and ‘danger’ of making torrone and that is how it became a family tradition that hasn’t been skipped in what I can imagine is well over 50 years. Torrone di mandorle e miele (as it is formally known) is a sweet adventure in what toasted almonds, honey, and sugar can be capable of doing. An adventure in how three ingredients can transform into cheerful, little bites of holiday bliss and memory.
Almond and Honey Torrone
- 2 cups toasted, slivered almonds
- 2 cups sugar
- 1 tbs honey
- 1 orange
- Dottie sprinkles (rainbow non-pareils)
- Greased (buttered) glass/marble/pyrex cutting board (a non-wooden surface that can withstand high temperatures without breaking)
- A wooden or metal mold
- Before you begin, make sure that everything is ready to go. Grease your cutting surface and candy mold, get out the dottie sprinkles and orange, and pour your glass of drinking wine (optional). In French, gathering all of your cooking materials and ingredients before you actually start cooking is known as having your “mise en place”. Most of us don’t cook at home with everything carefully thought out and prepared ahead of time, but for torrone, having your mise en place is essential.
- Now, put the two cups of sugar in a medium to large sized pot over medium-low heat. Be sure to stir the sugar even at this beginning stage. Keep stirring until the sugar is melted. This might take a little while. First, the sugar will start to clump together. Then, it will darken in color and melt.
- When all of the sugar is melted and there aren’t any clumps, add the honey. The honey will make the sugar bubble and fizz a little- this is normal.
- Next, take the sugar and honey off the heat and quickly stir in the almonds. This will be a bit messy, but that’s okay. This is also the point where mild chaos might ensue because you need to work quickly from here on out!
- Pour the mixture into the greased candy mold. Being VERY careful, use the orange (which acts like a greased spatula) and roll it over the mixture to flatten it out. The candy will be super, super, hot.
- Once the mixture is flattened, liberally shake on the sprinkles. Use the orange once again to push the sprinkles into the candy.
- Continue to work quickly and carefully and begin to cut the candy into little squares. This must be done with haste because as you will find out, the candy is fast to harden and might even freeze in little strands in mid-air. Also be sure to eat a few pieces while the torrone is still kind of hot. You’ll regret it if you don’t!
- Once all the candy is cut and cooled, store in an air-tight container. Torrone lasts for a good three or four weeks so you can enjoy it during the entire holiday season!
- Note: cleaning the pot that you melted the sugar in will look impossible and menacing. I promise it isn’t. Just fill the pot back up the water and heat on the stove. The hard sugar and almonds will melt off into the water.