Ingredients with Measurements:
- 1 cup honey
- 1 cup granulated sugar
- 1/4 cup water
- 2 egg whites
- 1/4 teaspoon salt
- 2 cups toasted almonds, chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
Special equipment needed:
- Candy thermometer
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine honey, sugar, and water. Cook over medium heat, stirring occasionally, until the mixture reaches 260°F on a candy thermometer.
3. In a separate bowl, beat egg whites and salt until stiff peaks form.
4. Slowly pour the hot honey mixture into the egg whites while continuing to beat on high speed.
5. Fold in the chopped almonds.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Allow the torrone to cool and set for at least 2 hours.
8. Once the torrone is set, remove it from the baking dish and cut it into small squares or rectangles.
9. Melt the semisweet and milk chocolate chips in a double boiler or microwave-safe bowl.
10. Dip each torrone square into the melted chocolate, using a fork to coat it evenly.
11. Place the chocolate-dipped torrone on a parchment-lined baking sheet and allow the chocolate to harden.
12. Store the torrone in an airtight container at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Cooling time: 2 hours
5. Temperature:
Cook the honey mixture to 260°F on a candy thermometer.
Serving size:
This recipe makes about 24 small torrone squares.
Nutritional information:
Each torrone square contains approximately:
- 170 calories
- 8g fat
- 22g carbohydrates
- 3g protein
- 1g fiber
- 18g sugar
Substitutions for ingredients:
- You can use any type of nuts instead of almonds, such as hazelnuts or pistachios.
- Instead of semisweet and milk chocolate chips, you can use dark chocolate or white chocolate.
Variations:
- Add dried fruit, such as cranberries or apricots, to the torrone mixture.
- Sprinkle sea salt on top of the chocolate-dipped torrone for a sweet and salty flavor.
Tips and tricks:
- Use a candy thermometer to ensure the honey mixture reaches the correct temperature.
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy torrone.
- Use a fork to dip the torrone squares into the melted chocolate for an even coating.
Storage instructions:
Store the torrone in an airtight container at room temperature for up to 1 week.
Reheating instructions:
There is no need to reheat the torrone.
Presentation ideas:
Arrange the torrone squares on a platter or in a gift box for a beautiful presentation.
Garnishes:
Sprinkle chopped nuts or sea salt on top of the chocolate-dipped torrone for a decorative touch.
Pairings:
Serve the torrone with a cup of espresso or a glass of red wine.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the torrone mixture is too sticky, add more chopped nuts.
- If the torrone is too hard, reduce the cooking time of the honey mixture.
Food safety advice:
Be sure to use a clean candy thermometer and avoid touching the torrone mixture with your hands to prevent contamination.
Food history:
Torrone is a traditional Italian nougat made with honey, sugar, and nuts. It is often served during the holidays and special occasions.
Flavor profiles:
This recipe has a sweet and nutty flavor with a chocolatey finish.
Serving suggestions:
Serve the torrone as a dessert or a sweet snack.
Related Categories
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Region: Italian
Taste: Sweet, Creamy, Nutty, Chocolatey