Wednesday, December 17, 2014

Real Italian Torone

My family continues to use this recipe even though it is about one hundred years old. My mother got it from her mother-in-law, who got it from her mother, etc. I don't think anyone has tasted a candy so good. At least that's what my friends tell me.


1          lb. shelled nuts - combination of almonds and hazelnuts
2          cups sugar

Toast shelled hazelnuts and almonds in 3500 oven for 15 minutes. Remove from oven and let cool. Chop and set aside.
On top of stove melt the 2 cups of sugar slowly. I mean very slowly. You have to be very patient with this. It takes quite awhile before the center begins to boil When it does, it will be a dark chestnut color. You may now begin to speed the process by moving the dry sugar to the melting sugar slowly. Once all sugar is melted, you will want to add the toasted nuts.
 When the nuts are completely covered with the melted sugar, you will need to pour the mixture onto either a greased marble top or a greased cutting board. Grease a rolling pin and roll out the candy till it's about 1/4 inch thick. Cut into bite size pieces before it becomes too hard.  
Allow it to cool on and then refrigerate in an airtight container.
 © Natala Orobello

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