Torrone is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!
Follow along with the recipes below!
The torrone should be stored in a single layer – if stacked it will stick and squish.
While normal caramel should not be stirred as it cooks, the torrone sugar must be stirred as it begins to cook so that the honey doesn’t boil over.
I’VE SEEN THIS MADE WITH A EDIBLE COVER ON IT. VERY VERY THIN. DO YOU KNOW ANYTHING ABOUT THIS???