Torrone a la Bertone Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: TORRONE
If your relationship survives the making of this DELIGHTFUL recipe, it is probably able to survive hurricanes, or even child-rearing.
1 ¾ pounds of sugar (about 3 cups)
6 ounces honey
2 pats of butter
2+ pounds of almonds
grated orange peel (1 or 2 oranges) this is the first test- have band-aids ready for scraped knuckles)
|
|
Directions: |
Directions:Heat sugar and honey until syrupy. Keep stirring or it will burn. Add a couple of pats of butter. Keep stirring. Once mixture is very hot, add the almonds. Here you can argue about whether the syrup is hot enough. Keep stirring. Lower heat slightly so that the almonds brown a bit without burning. Once the mixture reaches the hard-crack stage (either use a candy thermometer or drop a small amount into cold water and it will harden) add the orange peel. Stir quickly and remove from heat.
Have an iced board ready. We do this part on the porch in the winter- a very PLEASANT experience. Turn mixture onto iced board (marble is best) and using metal spatulas keep turning it to cool. At this point someone WILL be burned, but ignore that for now. Once mixture is cooled sufficiently move to a second board and begin to shape and cut into small pieces. Place in small dishes and sprinkle non-parrils on if you wish.
NOW THE FUN OF CLEAN-UP. Our first try-we gouged our kitchen counter Good if your pushing for a new counter.
THEN Bandage burns, cuts and bruised feelings and swear you will not make this again next year.
*** A friend (originally from Iran) told me they make a similar treat in her country. She simply turns the hot mixture on to a iced cookie or jelly roll pan. Once it hardens just wist pan to release. She breaks the pieces rather than cutting into perfect squares like grandpa. This trick may have saved the tradition of making torrone for Christmas. |
|
Personal
Notes: |
Personal
Notes: If your relationship survives the making of this DELIGHTFUL recipe, it is probably able to survive hurricanes, or even child-rearing.
One year, nana (Lucy Bertone) decided to make this in our apartment at 6 2nd Avenue. Not knowing the secrets of the candy thermometer or the ice water trick, she did not get the syrup to a hard crack stage. The candy would not solidify so she opened the kitchen window and balanced the board out it in the frigid air. Only when Aunt Gert (our downstairs neighbor) told her she would now need to come down to her apartment and chisel the goopy almonds off her window- did she realize the extent of her mistake.
|
|
This recipe for Torrone a la Bertone is from