Torrone morbido with hazelnuts

This torrone is a typical sweet for Christmas in Italy. Is sweet, soft and nuts. You can use any nuts you like, I made mine with hazelnuts.

This recipe is super easy to make and it last for a while.

At the end of the video I show you how to dip it in dark chocolate to give it a special touch, and how to wrap it up to conserve it better.

If you try to make it, pass by my Instagram or Facebook and share your pictures with me.

Activate your subtitles to watch it in english.

Ingredients:

600gr hazelnuts

280gr honey

30gr glucose

330gr sugar

2 waffer sheets

Meringue

60gr egg white

30gr sugar

Steps:

1. Bake the hazelnuts or any nuts at 150ºC for 15 minutes. You will need them warm.

2. Make the syrop mixing the glucose, with the sugar and the honey. Cook it at low heat until all the ingredients are well combine.

3. Prepare the meringue mixing the sugar with the egg white. Add it to the syrop and keep cooking at low heat for about 20 minutes. Keep stiring to avoid buring. The colour must remain white. TIP: To check if the dough is ready, put a little bit of mix in a bowl with cold water. If the dough remains kind of plastic and moldable, it means is ready.

4. Remove from the fire and add your nuts.

5. Pour the mix in your mold using one waffer sheet under and one on top. Leave it to rest for at least 12 hours before cutting.

6. Extra tip: Cut it in small piece and dipped in the dark chocolate, leave it in the fridge to cool down and enjoy!

7. Conserve it wrapped in parchment paper.

Any thoughts? Share with me in the comments bellow, and merry christmas!