Torrone di Noce

Walnut Brittle
Makes 1-1/2 cups brittle

 

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

• About the Book

Recipes

• Potato Pizza Pizza del Lattaio
• Cannellini in a Flask Fagioli al Fiasco
• Zucchini Baked in a Bag Cucuzzeddi al Cartoccio
• Torrone di Noce Walnut Brittle

 

Cookbook Profile Archive

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This page created August 2000

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