Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Torroncini/Italian Nougat (using honey, sugar, water, hazelnuts, almonds and pine nuts)
Originated from: Southern Italy
Occasion: Any time & Special times
Contributed by: Taken from "The Southern Italian Cookbook" by Colette Black (Crowell-Collier Press, 1963)

Printer Friendly Version


1 1/2 cups sugar
1/4 cup water
1 cup honey
3 egg whites, stiffly beaten
1/2 cup blanched filberts [hazlenuts], coarsely chopped
1 cup blanched sliced almonds
1/2 cup pine nuts
1 teaspoon almond extract


Combine 1 cup sugar and the water in a small saucepan; cook over low heat, stirring constantly to the boiling point, then cook until dark brown.

In a separate saucepan, heat the honey until bubles form; then with a wooden spoon, stir in the egg whites. When bubbles form again, stir in the sugar mixture.

Cook until a drop placed in cold water caramelizes.

Mix in the nuts and almond extract.

Let stand until cool enough to handle.

Form into 1 1/2-inch round 2-inch lengths.

Roll in the remaining sugar.

The candy will keep indefinitely.

Makes about 18.


This recipe was taken from "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. It was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi.

Back to main list