Sicilian Almond Torrone is typically prepared at Christmas time. This simple two ingredient treat makes the perfect edible gift!
I won’t lie to you, I have not eaten Sicilian Almond Torrone all my life. And if I must further confess that I really don’t like the white nougat variety that everyone gives away each Christmas! I usually receive one or two boxes that I immediately give away each year.
My mother tells me that they made this type of almond torrone (also known as brittle or croccante in Italian) in Sicily for Christmas. However, she never actually made it herself.
It basically consists of almonds and sugar. I can go for that! I decided it was time to make some together.
Truthfully, this recipe is a joke. Two ingredients is all you need to make Sicilian Almond Torrone as well as lots of care. You really want to avoid burning yourself with the hot, lava-like caramelized sugar.
All you need is about 30 minutes to make the perfect treat. This is the perfect edible gift to have on hand during the holidays.
Look how pretty it looks all packaged in a decorative tin, don’t you think?
How to make Sicilian Almond Torrone
As I’ve already mentioned, you will need 2 ingredients: sugar and almonds.
Toast the almonds in a 350F oven for 20 minutes. Meanwhile have a slab of marble nearby, if you have one. Or prepare two sheets of parchment paper cut approximately 44cm x 30cm (17′ x 12′) and greased with a bit of oil. Place the parchment paper on a large cutting board.
Slowly heat the sugar, on medium-high heat, in a large skillet until the sugar melts and turns into an amber color.
This will take about five minutes. Don’t over cook the sugar or it will become bitter.
When the right amber color is achieved, pour in the almonds and quickly but carefully stir until they are completely coated with the caramel. I could not stop to photograph this step as the mixture begins to set almost immediately. Therefore you need to work quickly!
Very carefully, in order to avoid getting burned, pour the hot almond mixture on a marble slab or sheet of greased parchment paper.
Cover with the second sheet of parchment paper and use a rolling pin to flatten the torrone to an even thickness. The almonds should be spread out in a single layer. You will have to work quickly as the torrone begins to set immediately, making it difficult to shape.
When the torrone is cool enough to handle, but still slightly warm, use a sharp knife to cut into the desired shape.
Tips and suggestions:
- The torrone may break easily into odd shapes when trying to cut it. You may also simply break chunks with your hands into rustic uneven shaped torrone.
- Store in a tightly sealed container in a cool place. Separate rows of torrone with parchment or waxed paper to prevent from sticking together.
- To easily removed hard caramelized sugar from your pan, cover with water and simmer until it softens and detaches itself easily.
I think this torrone makes a perfect edible gift! If you give it a try let me know how it turns out and show me your photos by using #mangiabedda or @mangiabedda on Facebook or Instagram. Feel free to share this recipe with your friends on social media as well!
Here are a few other great edible gift suggestions!
Ingredients
- 3 cups almonds
- 2 cups granulated sugar
Instructions
- Begin by toasting the almonds in a 350F oven for 20 minutes.
- Meanwhile, prepare either a slab of marble or coat a sheet of parchment paper about 44cm x 30cm (17' x12') with oil and place on a large cutting board. Cut a second sheet of parchment paper and coat with oil.
- Slowly heat the sugar in a large skillet on medium heat.
- When the sugar is completely melted it will have an amber color. This will take about five minutes. Do not overcook sugar as it will become bitter.
- Carefully pour in the toasted almonds and toss in the melted sugar until completely coated. Take extra care as the sugar is hot like lava!
- Pour the hot torrone on the marble or sheet of parchment paper. Cover with the second sheet, oil side down. Use a rolling pin to spread out the torrone to an even thickness. Let cool.
- When the torrone is cool enough to handle, but still slightly warm, use a sharp knife to cut into desired shape or break into pieces with your hands.
Notes
- Please note that the nutritional content will depend on the size of your torrone pieces, therefore may not be completely accurate.
- The torrone may break easily into odd shapes when trying to cut it. You may also simply break chunks with your hands into rustic uneven shaped torrone.
- Store in a tightly sealed container in a cool place. Separate rows of torrone with parchment or waxed paper to prevent from sticking together.
- To easily removed hard, caramelized sugar from your pan, cover with water and simmer until it softens and detaches itself easily.
Nutrition
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My family has been making these for decades. Sprinkle some rainbow nonpareils for festive color!
Hi Janice, yes I have also seen it topped with nonpareils, it looks lovely that way. Thanks for sharing!
I tried the recipe and it went well for the mixture except I tried to crush the sugar clumbs while dissolving the sugar and it came a little bitter . The taste is still good.
Is there a recipe using honey instead of sugar and to make it firm.
Hello Joseph, I’m sorry to hear this but glad to hear the taste was good. I have actually never tried it with honey. Perhaps if anyone else has they can chime in? Thanks!
I have been making this since the 1970s and I can tell you don’t worry about the sugar. It will all melt. There’s intense heat in the pot and some people like the slightly overcooked sugar. I usually make it into bars about three almonds, high but many ways to make this, you can also add lemon juice. But if you want the cuts to come out perfect don’t let the sugar get to set and make sure your knives are coated with butter regardless of shape. It always tastes wonderful as a matter of fact, I made some tonight to bring as a dessert I make this all year long, not just a Christmas
Amazing delectable traditional torrone, thanks Nadia!
Thank you my dear!
This was one of the many treats my mom would make for the holidays. You are right, they make the best gifts. Thanks for bringing back some wonderful memories Nadia ❤️
Hi Maria, food related memories are definitely the best! I know I cherish mine as well. Thanks for sharing this Maria!
I love your post
Thank you Ruby!
Very nice!
Thank you!
This is easier than making the other of type of torrone! I will have to make some to add to our Christmas cookie tray this year. Thanks for sharing your recipe.
Yes it is easier, that’s why I like it! Thanks Liliana!