Serves Icon
Time 25 Minutes
  • 1 kg unsalted almonds, roasted
  • 500g sugar
  • 2 tablespoons honey
  • 100's & 1000's, to sprinkle
  • Sunflower oil for greasing tray/work surface

How to Make It
Step 1

To make the Torroncini sugar coating, combine the sugar and honey in a medium-sized saucepan over medium heat. Continuously stir until the sugar has dissolved and mixture is smooth (approximately 5-10 minutes). Add the almonds into the saucepan and carefully stir with a wooden spoon, continuously turning to coat evenly. Cook over the heat until the Torroncini sugar coating is a golden caramel colour (approximately 10-15 minutes).

Step 2

Use a wet sponge to wipe 2 large trays or a large work surface. Lightly oil the trays or work surface with sunflower oil.

Step 3

Turn out the sugar coated Torroncini onto the oiled tray or work surface and use a wooden spoon to spread the Torroncini out to a thickness of 2cm. Sprinkle with hundreds and thousands on top. Leave to cool for about 5 mins, then cut into small pieces 5cm x 5cm to serve – buon appetito.

Note: When cold, Torroncini are harder to cut into pieces. It can be stored in an airtight container and keeps fresh for up to 7 days.

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