On Nov 25, 9:21*am, Brooklyn1 <Gravesend1> wrote:
....
>
> You may want to try this:
> Soft Torrone
> (Italian Christmas Nougat)
>
> 1 cup honey
> 2 egg whites
> 1 cup sugar
> 2 tablespoons water
> 1 pound almonds,
> * *shelled and blanched
> 1/2 pound hazelnuts,
> * *shelled and lightly toasted
> 1 teaspoon candied orange peel, minced
> 1/2 teaspoon grated lemon rind
>
> Place the honey in top of double boiler over boiling water for 1 to
> 1-1/2 hours, until honey is caramelized. Stir the honey frequently.
> Beat egg whites until stiff. Slowly add to honey, mixing well. The
> mixture will be foamy white. Combine sugar with 2 tablespoons of water
> in small saucepan and let boil, without stirring, until caramelized.
> Add caramelized sugar to honey mixture a little at a time, mixing
> well. Cook mixture a little longer until it reaches the hard ball
> stage. (A small drop turns hard when placed in a cup of cold water.)
> Add nuts, candied orange peel and grated lemon rind. Mix well and
> quickly before it hardens.
>
> Immediately pour mixture two inches deep into two or three (depending
> on size) loaf pans lined with parchment paper. Let cool 20 minutes.
> Remove from pans and cut each slab into rectangular bars. You may make
> one cut lengthwise down the center forming two torrone rectangles or
> slice crosswise to make five or six smaller torrone bars. Wrap each
> bar in aluminum foil or waxed paper and store at room temperature in
> an airtight container. It keeps for a long time if wrapped well.
>
> To serve, cut the torrone bar into 1/4 inch to 1/2 inch thin slices.
> Serve with coffee or tea following a holiday meal.
>
> Note:
> Traditional torrone is sandwiched between two pieces of ostia or thin
> sheets of unleavened wheat bread. Ostia is often called "wafer." I've
> omitted this ingredient in the recipe, as it's hard-to-find. The
> torrone I made was fine without it. But, if you can find "wafer" or
> ostia at an Italian market, you may want to use it. In that case, you
> would place a sheet of wafer on the bottom of each loaf pan before
> pouring torrone mixture. Then top the torrone with another sheet of
> wafer.
>
> Recipe adapted from The Talisman Italian Cook Book by Ada Boni. Crown,
> 1950.
> ---
> Here's another:
>
> * * *• Traditional Cinder Toffee •
>
> You will need:-
> A heavy based pan
> Golden Treacle
> 1kg of granulated sugar
> 1½ pints of water
> Bicarbonate of soda
> 3 medium sized baking tins
> A wooden spoon
> A sugar thermometer
> Add the sugar and water to the pan, bring to the boil, gently
> stirring. Meanwhile take your three baking tins and lightly sprinkle
> the bases with bicarbonate of soda. Next add four tablespoons of
> golden treacle to the pan and heat to around 150°C. Finally pour equal
> amounts of the syrup into each tin and stir lightly for a few seconds.
> Leave the baking tins in a cool place over night. Next morning you
> should have a well risen honeycombed Cinder toffee.
> ---

Interesting Sheldon! Thanks! I'll print this out and peruse it more
thoroughly. Have you ever made it?

Merry Christmas!

John Kuthe...