Homemade Sicilian Torroncini: A Delicious Recipe for Any Occasion
Homemade Sicilian torroncini are a fairly easy recipe, but they're quite time-consuming to make. The result? Excellent, I'd say!
Making nougat at home isn't always easy, especially because some processes (obviously depending on the type of nougat you're making) require a certain amount of time, which isn't always the case in just a few minutes. The recipe for Sicilian nougat isn't particularly difficult, but the preparation time is quite long.
Ingredients
- 400 g almonds
- 60 g egg whites
- 350g dark chocolate
- 350 g white chocolate
- 150 g acacia honey
- 160 g sugar
- 50 ml water
- 1 sachet of vanilla
- grated orange zest
- seed oil
Homemade Sicilian Torroncini, a delicious recipe for any occasion.
Cook the honey in a double boiler for 1 hour. Place the water and sugar in a saucepan and heat over high heat, stirring until the mixture becomes syrupy. Add the honey and simmer for a couple of minutes. Toast the almonds at 180°C (350°F) for about 8 minutes, then beat the egg whites with an electric mixer. Add the sugar and honey syrup and continue beating until the mixture becomes a thick mousse. Add the almonds and place everything in a saucepan and cook in a double boiler. Stir frequently, and after 45 minutes, add the grated orange zest and vanilla. Once the mixture has hardened, it will have been about 100 minutes. Roll out the parchment paper and grease it with vegetable oil.
How to prepare Sicilian nougat
Place the boiling nougat on a sheet of parchment paper and cover it with the same paper, trying to shape it into a rectangle using a rolling pin. Let it cool for 1 hour and then cut the nougat pieces. Next, melt the milk chocolate and then the white chocolate in the microwave, dip the nougat pieces in the mixture, and let the glaze harden by placing them on another sheet of parchment paper. Glaze them with both white and milk chocolate. They're ready when the chocolate has solidified.
