Torrone Semi Croccante Con Nocciole- Semi Hard Honey Nut Clusters

Love What UEAT
Dec 13, 2024
3 min read

Updated: Apr 21

Desserts & Treats#torronecroccante #Italiantorrone #hazelnutbrittle #nutbrittle #stickytorrone

#Christmassweet #Holidaysweet #Italiansweet #croccanteconnocciole

Torrone Semi Croccante Con Nocciole- Semi Hard Honey Nut Clusters

This is Franca speaking: This past summer, my husband and I had the pleasure of vacationing a couple of weeks in Italy. 🇮🇹

During our stay in his village, an extended family member called my sister-in-law, (who lives in Italy) and asked her to give us a message. The family member wanted us to pay her a visit, which we gladly did. We had an enjoyable visit with her, and she was happy that we went to spend some time with her, as she is getting a little up there in age.

She is such a sweet, caring and kind lady. Before we left, she absolutely insisted on making us her torrone “croccante”. She made us enough torrone, that we were able to bring some back home with us 😂. Needless to say, it was so delicious, BUT it had a semi crunchy texture as opposed to the traditional torrone croccante, which has a hard, brittle like texture. Personally, my husband and even Nancy, liked the semi crunchy texture, so I had to ask her how she achieved it. She told me that she simply replaced the regular honey with the white raw unpasteurized honey 🍯.

This classic Italian holiday sweet delight is simple, easy and quick to make,

so let’s get started!

INGREDIENTS:

4 cups (13.5 ozs.) roasted hazelnuts (or other nut varieties)

1 1/2 cup (315 g) sugar

4 1/2 ozs. (125 g) white unpasteurized honey

Zest and juice of one small lemon

1 tablespoon (5 ml) vanilla extract

2-3 tablespoons of water

1/4 teaspoon cinnamon

DIRECTIONS:

TIP: This is a very sticky mixture. For easy cleaning, best to use a non stick pan for this recipe. If using a saucepan, wash it by filling the pot with water and bring it to a boil. Pour out the hot water and wash immediately.

1) Roast the hazelnuts in a preheated oven (350 F - 180 C) for 10-15 minutes. Avoid scorching.

2) Line approximately a 8”x8” (20.3cm x 20.3cm) pan, lined with two large strips of parchment paper, (one vertically and one horizontally).

VERY IMPORTANT: for easy release, brush the parchment paper, including the sides with any neutral oil.

3) In a large non stick frying pan, over low medium heat, add the sugar, zest 🍋 and lemon juice, vanilla extract and cinnamon. Slowly bring to a boil, stirring occasionally. Add a couple of tablespoons of water. Continue to slowly boil. Sugar she be completely melted with a beautiful golden colour.

4) Time to add the unpasteurized honey into the golden coloured mixture. Stir and slowly bring to a boil, till all is well caramelized.

5) Add the hazelnuts into the caramelized mixture. Mix well till all the hazelnuts are well coated.

6) Pour into the lined pan. Spread evenly and let cool completely before placing in the refrigerator for 4-6 hours. Overnight or day before is always best.

7) Remove from pan. Place on a cutting board. For slicing clean pieces, fill a pitcher with hot water. Dip your knife, wipe off the water, and cut the torrone into small pieces.