Torrone

How to Make Torrone

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Have you already imagined it was possible to make torrone at home? Let's learn how to make this delicious treat!
CATEGORIA Desserts, Gluten-free, Lactose-Free, Make and Sell, Recipes with up to 5 ingredients
COZINHA Italian
PALAVRA-CHAVE caramel, nougat, peanut, torrone
TEMPO DE PREPARO 2 hours 30 minutes
TEMPO DE FORNO/FOGÃO 10 minutes
TEMPO TOTAL 2 hours 40 minutes
Servings 24 units
Calories 175kcal
Author Natália Palmegiano – Cook’n Enjoy

Equipment

  • Stove
  • Mixer

Ingredients

  • 2 cups of Sugar 12.7 oz (360 g)
  • 1/2 cup of Water 4.1 fl oz (120 mL)
  • 3/4 cup of Honey 7.9 oz (225 g )
  • 2 units of Egg Whites
  • 2 and 1/2 cups of Peanuts unsalted roasted 12.3 oz (350 g)

For dusting

  • Cornstarch

Instructions

  • In a saucepan, combine sugar, water, and honey.
  • Mix well and cook over low heat without stirring.
  • After it starts boiling, let it simmer for about 10 minutes and begin testing the consistency.
  • Take a bit of the syrup and drop it into a bowl with room temperature water.
  • Pick it up and squeeze; if it forms a firm ball that makes a glass-like sound when dropped on a plate, it's ready (around 275°F or 135°C).
  • At this point, remove from heat and whip the egg whites.
  • Start adding the syrup very slowly with the mixer running.
  • Once all syrup is added, continue beating at medium speed for about 4-5 minutes, until it’s warm but still firm.
  • Remove from the mixer and quickly add the peanuts.
  • Stir rapidly.
  • Pour onto a silicone mat dusted with cornstarch (if not available, use parchment paper dusted with cornstarch).
  • Complete this step quickly, as it hardens in a few minutes.
  • Sprinkle some cornstarch on top and smooth the sides with a spatula, shaping the surface with your fingertips.
  • Spread to about 12.6 inches x 9.8 inches (32cm x 25cm), and to make the top smooth, use a rolling pin.
  • Chill in the refrigerator until firm, about 1 hour.
  • Using a knife, trim the edges to reveal the peanuts.
  • If it starts sticking, you can lightly oil a clean knife.
  • Cut into 8 strips and then into 3 each (yielding 24 pieces approximately 3 inches x 1.4 inches each or 7,5cm x 3,5 cm).

Notes

Tips:
– Valid to: 45 days if stored in a closed container in a dry, well-ventilated place, without exposure to sunlight.