On Fri, 25 Nov 2011 07:32:53 -0800 (PST), John Kuthe
> wrote:

>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?

Many years ago. Both are easy to make, don't cost much, and are good
eating.