So I got this brilliant idea: I would make Torrone for my daughter's visit. Torrone, for those of you who are not Italian or who have not been to Italy, is a yummy, white, Italian Honey Nougat chock full of toasted almonds. We've bought it many times made by many different companies and both Chan and I can't get enough of it really like it.
So I thought - hey, why the heck not - I'll make some for her visit. The December issue of Gourmet magazine had a recipe and I've made pretty much every kind of candy there is, so how hard could this be. A cinch. This is what happened: first, I burned the sugar/honey mix trying to get it to 310 degrees at 7000 feet.
then I dropped the thermometer in the boiling syrup.
It was all downhill from there.
Finally, I refused to put two cups of pistachios into a "caramel" torrone that I was sure no-one was going to eat. Chan took a pistachio, dipped it into the caramel nougat in the pan and said "Hey, this isn't half bad". So we poured the nuts on top. And she was right - it was pretty good.
Even though my nicely cut oblongs oozed into 
patties, and they were an interesting shade of beige, everyone ate them anyway.
Go Chan! And go you for persistence. Happy New Year!
Posted by: Suzanne | January 06, 2008 at 12:55 PM