In Italian culture, it is forbidden to show up to someone’s house — especially around the holidays — empty handed. At some point, in Italian households everywhere, because of the abundance of traditional Christmas sweet treats gifted throughout the holiday season, it’s more than likely that that same Italian nougat will circle its way back to your dessert table.
Sicilian Almond Torrone, or rather croccante di mandorle, makes for the perfect edible gift. This sticky brittle made from almonds and sugar is a Sicilian specialty. It’s sweet, crunchy and impossible to stop eating after just one piece.
Torrone, like panettone and pandoro, are symbols of Christmas in Italy, which are steeped in history and where every region throughout Italy has its own beloved version. There are dozens of torrone variations, a common trend among regional Italian cuisines. The vast variety is characterized by the area’s local ingredients. The name torrone draws its origin from the Latin word torrere, meaning “to toast,” which refers to the roasted nuts in the classic version. Torrone falls into two categories, morbido (soft) or fiabile (hard).
Terrone recipes date back to la cucina povera, where even the poorest families could afford to make this confection because it calls for two of the simplest ingredients: sugar and nuts (and in some cases dried fruit).
After the nut harvest in the autumn the production of torrone kicks into high gear and as towns and villages begin preparing for the holiday season you’ll find Torronificios, torrone shops throughout the boot filled with a wonderful selection of artisan sweets. Whether in the northern or southern regions of Italy, the various types of torrone all follow pretty much the same procedure of essentially sugar melted down, where, once liquified, turns into a deep brown caramel that is mixed with toasted nuts.
This sticky recipe consists of two ingredients, nuts and sugar, which classifies as a classic brittle here in America.
Three-ingredient Sicilian almond Torrone
Daniela Savone/Provided
Growing up working in my father’s authentic Italian deli and specialty market in New York, the counter was always filled with Italian treasures during the holiday season — traditional Christmas guilty pleasures such as a variety of torrones, dried figs, marzipan, Baci chocolates, fresh chestnuts sold by the pound and festive boxes of panettone and pandoro stacked all along the shelves. A true homage to the magic of Christmas in Italy.
Our kitchen at home throughout December, especially the last two weeks leading up to Christmas transforms into Santa’s little Italian workshop. Everything is covered in sugar and flour, a culinary snowstorm, a scene that awakens the memories of my childhood. The holiday season would not be the same without the sweet treats that bring moments of pure joy, such as the rich, sweet flavors captured in this almond torrone that immediately transports me back to my childhood when I was always so delighted to bake alongside my mom and nonna. Watching their skilled hands whip up batches and batches of homemade baked goods that instantly created pure moments of joy still remain etched in my heart.
This almond torrone recipe is a tribute to the main characteristics of the traditional Italian torrone. The aroma of toasted almonds blended harmoniously with the sweetness of caramel, enveloping a triumph of holiday flavors. The crunchy, crumbly texture delight the palate making for a uniquely delectable satisfying experience. A joyous celebration captured in every bite.
This Christmas, add Italy’s sweetest tradition to your holiday cookie tray. Or better yet, wrap it up in decorative cellophane or place them in a festive tin and give the perfect edible gift to friends and family.
Sicilian Almond Torrone RecipeIngredients
Sicilian almond Torrone
Daniela Savone/Provided
Directions
Prepare 2 large sheets of parchment paper cut approximately 17×12 inches greased with a bit of oil. Place the parchment paper on a large wooden cutting board.
Toast the almonds in a large baking sheet at 350 degrees for 20 minutes.
Slowly heat sugar on medium high heat in a large skillet until sugar melts and turns into an amber color. (Takes about 5 minutes.) Do not cover the sugar or it will become bitter.
Once sugar is melted and has reached the right amber color, spread the toasted almonds evenly onto the oiled parchment paper, quickly pour the caramel over the almonds until they are completely coated. The mixture will begin to set immediately.
Cover with the 2nd sheet of parchment paper, use a rolling pin to flatten the torrone to an even thickness. The almonds should be spread out into a single layer. You must work quickly as the torrone will begin to set immediately making it difficult to shape.
Once cooled enough to handle but still slightly warm, sprinkle the sprinkles over the top and use a sharp knife to cut into desired shapes or simply break chunks with your hands into rustic uneven shaped torrone.
Cook’s notes
This is an extremely simple recipe but there are a key few points you must carefully follow otherwise you’ll end up with a disaster:
Be sure to keep an eye on the sugar because it gets to a point where it changes character and color quickly. As the pile of sugar is melting very slowly do not turn your back on it. It can quickly turn to a bitter black mess. You want to catch it when it has just finished melting into a syrup color of dark amber, aiming for something similar to the top of creme brulee.
Do not be tempted to touch, stir or fiddle with the sugar as you are watching it and waiting for it to melt, this can introduce air and cause crystallization. Just watch it until it melts into a syrup, give the pot a very gentle shake once sugar starts to melt.
Do not use plastic to spread the caramel covered almonds evenly on the parchment paper, use a wooden spoon.
Be very careful to avoid burning yourself with the hot lava like caramelized sugar.
Store in a sealed container in a cool place. Separate rows of torrone with parchment or waxed paper to prevent it from sticking together.
To remove the hard caramelized sugar from your pan, cover with water and summer until it softens and detaches easily.
Dining and Cooking