Eleven wrote: |
Torrone is white..well the kind I always had. I have bought it by the pound, cut off a huge block..and also boxed, in little individual boxes..Those had a thin wafer on top. This isnt that..its burned sugar and almonds. I was trying to figure out where we got it. My mother didnt make it. I think they sold it at the italian bakery. This woman made hers. |
Eleven wrote: |
Torrone is white..well the kind I always had. I have bought it by the pound, cut off a huge block..and also boxed, in little individual boxes..Those had a thin wafer on top. This isnt that..its burned sugar and almonds. I was trying to figure out where we got it. My mother didnt make it. I think they sold it at the italian bakery. This woman made hers. |
alanmercieca wrote: | ||
Sounds like you are talking about a nugget that resembles brittle yet is not. It may actually be a type of Halawa
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Eleven wrote: |
Ok.. I think I found it. Torrone is nugat. This is the stuff. Man, is it good. www.google.com/imgres?...e&cd=1 |
Eleven wrote: |
... Its like peanut brittle..only its almonds in burnt sugar..not really burned..but dark. I think you have to cook the sugar and work it. What is the name of that? Anybody know? |
Carole wrote: |
You're right it is a medium soft nougat... like this: The most popular make is Sperlari from Cremona >Sperlari< (Yum!!!) |
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