Explore by Tags

Entries tagged with 'torrone'

Bake the Book: Classic European Nougat

Sweets Emma Kobolakis 1 comment

If there's ever a time to make nougat, it's now. Store shelves are just bursting with the stuff; but wouldn't it be better to whip up a fresh batch? The Liddabit Sweets Candy Cookbook shares this sentiment and has a recipe for classic European nougat, more authentically known as torrone. More

Classic European Nougat

Serious Eats Emma Kobolakis 4 comments

At this time of year, store shelves are full of torrone and its varieties. I spotted coffee, cranberry and pistachio versions on my last trip - I also noted the hefty price tag. Make your own, fresh, giant batch of soft, chewy (or firm!) nougat, and flavor it however you like. More

9 Must-Try Sweets In Sicily

Sweets Amanda Ruggeri 8 comments

Don't tell mainland Italians, but the sweets of Sicily might just be the country's best. Thanks to the island's hot-potato past (it's been ruled by Greeks and Romans, Byzantines and Arabs, French and Spanish) and its rich agriculture (hello, almonds and lemons, pistachios and oranges—not to mention olives and grapes), Sicilian food is among Italy's most varied and interesting cuisine. But when it comes to the sweets, we're really talking. More

Sweet Technique: How to Make Torrone Nougat Candy

Sweets Lauren Weisenthal 1 comment

I love torrone, the pillowy soft nougat candy filled with nuts. Traditional torrone, as the Italians intended it, has almonds, but I prefer the flavor and color of pistachio. Torrone is made with a mild honey, which imparts great flavor on its own, but I like to add additional flavor, either the seeds from a vanilla bean, some vanilla extract, or citrus zest. More

Pistachio Torrone

Serious Eats Lauren Weisenthal 5 comments

I love torrone, the pillowy soft nougat candy filled with nuts. Traditional torrone, as the Italians intended it, has almonds, but I prefer the flavor and color of pistachio. Torrone is made with a mild honey, which imparts great flavor on its own, but I like to add additional flavor, either the seeds from a vanilla bean, some vanilla extract, or citrus zest. More

Sugar Rush: A New Trio of Sweets at Locanda Verde

New York Kathy YL Chan 3 comments

[Photo: Kathy Chan] Three things you should keep in mind: Apple Cinnamon Roll. Toffee Date Cake. Torrone. This trio of sweets is the latest to join Karen DeMasco's lineup of baked goods at Locanda Verde. The roll comes out... More

Snapshots from Italy: Torrone Therapy

Gina DePalma 3 comments

Last week, I polished off what was left of the Christmas torrone that was left in the candy dish on my desk. I was parsing it out slowly, weekly, hoping to stretch out the nutty-sweet pleasure until Easter candy would arrive. Alas, the last few pieces went down my throat during a painful round of convulsive sobbing over the exchange rate. Since that situation shows no sign of easing any time soon, it was time to head out for some reinforcements today. Torrone is made all over Italy, and nearly every region puts its own particular slant on it, embellishing the nougat candy with local ingredients and flavors. Some versions are firm and chewy, others soft and creamy, studded... More

More Posts