How to Make Torrone
Have you already imagined it was possible to make torrone at home? Let's learn how to make this delicious treat!
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.
