Recipe courtesy of Maria Zisa
- 3 lb of almonds
- 11/2 cups of sugar
- 3 tbsp of honey
- juice of 1 lemon, seeds removed
Toast the almonds on a baking sheet for 30 minutes at 350°F.
In a saucepan, mix together the honey and sugar. Bring to a low boil over a medium flame. Once the mixture starts to boil add the almonds. Mix constantly until the honey and sugar mixture is smooth and turns a deep brown color. Be sure that the almonds are thoroughly coated. Please take note – the almonds will cool down the honey/sugar mixture making it hard to stir. Also, the sugar and honey reach a very high, hot temperature – please be careful.
Carefully pour the almond mixture onto a sheet of parchment paper or marble slab. In two separate bowls, place water in one and lemon juice in another. Working quickly, coat a rolling pin with some of the water and begin to roll out the almond mixture evenly. Alternate rolling the almond mixture with the lemon juice and the water.
Once the almond mixture is even and about 1/2 inch thick, let it cool for at least 30 minutes. Carefully cut the torrone into strips. Then cut those strips into 1 inch pieces and enjoy!