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Torroni (Italian Candy, using honey and nuts; flavored with orange peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 lbs honey
3 lbs nuts, chopped
1 lb. sugar
1 orange peel, sliced thin


Cook honey and sugar until brown, add nuts and orange peel and cook until thick.

Spread on a board that has been dampened, and cut into pieces while still warm. Smaller quantities can be made if desired.

Wrap in squares of wax paper.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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