Makes about 1-1/2 cups.
1/2 cup sugar
1/2 cup honey
3 tablespoons freshly squeezed orange juice
2 cups shelled hazelnuts, lightly toasted
Combine the sugar, honey, and orange juice in a small saucepan and cook over low heat without stirring. Swirl the contents of the pan from time to time. When the sugar is almost dissolved, add the hazelnuts. Cook, stirring, for 8 minutes or until most of the foam subsides and the mixture is amber and thick. Pour mixture onto a work surface (cookie sheet or jellyroll pan) lightly coated with vegetable oil or non-stick cooking spray. Spread the torrone with an oiled spatula to a thickness no greater than 1/2 inch. Score it into 1-1/2 by 2-inch pieces. When cool enough to handle, break it into pieces along the scored lines. Let it cool thoroughly. Store the brittle in an airtight container.
This page created November 1999
Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page modified February 2007
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