HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Torrone di Noce

Walnut Brittle
Makes 1-1/2 cups brittle

 

Torrone di Noce When I was a kid, torrone was the treat of treats. I'd resort to almost anything to get my hands on a piece of it. Torrone can be eaten as is, or crushed as a topping for cakes or as a layer for a homemade ice cream cake. Be careful, though; it's also addictive.

 

Vegetable oil
1/2 cup granulated sugar
1/2 cup honey
3 tablespoons freshly squeezed orange juice
2 cups walnut pieces

 

Lightly grease a baking sheet with vegetable oil. Combine the sugar, honey, and orange juice in a saucepan over low heat. When the sugar is melted, add the walnuts. Cook for 3 to 4 minutes or until golden and thick. Pour onto the oiled sheet and spread it out to cool. While the brittle is still hot, use a large knife to score the mixture into 2-inch pieces. When the brittle is cool, break the pieces where you had scored them. Store airtight.

About Torrone

 

David Ruggerio's Italian Kitchen:
Family Recipes from the Old Country

By David Ruggerio
Artisan, May 2000
Hardback, $30.00
Color photographs throughout
ISBN: 1-57965-115-1
Recipe reprinted by permission.

Buy the Book!

 

David Ruggerio's Italian Kitchen

Recipes

 

Cookbook Profile Archive

This page created August 2000


FoodWine
The FoodWine
Main Page

 

Halloween

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysHandmade Cat Toys