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.