Il Torrone Siciliano

ALMOND NOUGAT BARS KIT

The First Real Nuts Bar

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THE HISTORY

One of the most famous dessert in Sicily is Torrone di mandorle, an almond nougat of Arab origin. In 831, almost 1200 years ago, the Byzantine Empire invaded and seized control of the entire island (Sicily) producing a multiconfessional and multilingual state.

In the past, extended family's women use to meet and cook together torrone, giuggiulena (torrone made with sesame) , almond biscuits and many other sweets.

THE MAIN KINDS OF SICILIAN TORRONE

There are numerous torrone (nougat) variety all over Sicily. The main difference is between crunchy brown torrone and the soft white one.

The brown one is a mixture of honey, sugar and almonds or hazelnuts, peanuts, pistachio or even toasted chickpeas. Brown torrone with sesame is called Giuggiulena or Cobaita. We highly recommend it! The other famous version is soft and white with almonds or pistachio, dried fruit or chocolate. This version can be made with a wafer on top and bottom.

US EXPERIENCE KIT

More than 32 square Bars

$1 PER BAR | $36.5

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(FINALLY) You can cook an Italian Dish in LESS Than 15 min with the FINEST ITALIAN PRODUCTS

THE AUTHENTIC SICILIAN TORRONE KIT

We bring from Italy to your kitchen the best high-quality Gourmet Artisanal Ingredients.

Ingredients Notes |

We really care about giving you proper and interesting info about the ingredients. So we are writing the right description! We really value Holidays time to stay with family and loved ones, so after New Year's Eve, we'll write this section. In the meanwhile, Buone Vacanze!

More than 32 square Bars

Prep Time: 5 mins

Cooking Time: 20 mins

Ingredients

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OUR TIPS TO GET AN EXCELLENT RESULT

Directions

COOK ALMONDS, HONEY AND SUGAR

1. Spread the almonds (5 Oz) in a pan, toast 15 minutes or until are slightly browned. Stir periodically to prevent burning. 2. Add honey (1,4 Oz) and sugar (1,4 Oz). Cook over low heat, stirring constantly.3. The mixture is done when you can hear the almonds beginning to "pop" from the heat of the honey. Switch off the fire.

TIME TO SHAPE TORRONE

4. Now prepare the surface to mold Torrone. Traditionally is used a marble surface. If you don’t have one, you can put some parchment paper on your table.

In this phase, you need to be quick because you have to shape and cut torrone while it is still soft.

5. Wet the parchment paper with Extra Virgin Olive Oil. Pour the mixture into the
paper. Flatten the top with the half lemon until you reach the desired height (about 1/2 inch). The lemon will balance the sweet flavor.