Total Time: 18 min 12 hr
Prep Time: 15 min
Cook Time: 3 min
Rest Time: 12 hr
This torrone recipe is really simple and can be changed to suit your mood. Mix and match different chocolates with nuts, pretzels, fruit, whatever you desire. You can also different flavored extracts to add to your torrone. Make sure to toast your nuts before you begin preparing the torrone. You toast the nuts so that they stay hard inside the torrone. Enjoy!
- 16 oz. Kraft jet puffed miniature marshmallows
- 16 0z. white chocolate
- 3 tsp. McCormick pure vanilla extract
- 1 cup Wonderful pistachios
To toast your nuts. Place them on a cooking sheet with an oven preheated to 350 degrees. Place the cookie sheet in the oven and cook for 5 minutes. After 5 minutes, mix the nuts around and cook for an additional 3 minutes each time, until nuts are browned.
First prepare the pan that you will be using. Use waffer/rice paper on the bottom and sides of the pan.
You have to work fast preparing the chocolate and marshmallows. First I use my microwave to melt the white chocolate. Do this in 30 second intervals until the chocolate is smooth. Set aside. Melt the marshmallows the same way. Immediately mix the chocolate with the Kraft jet puffed miniature marshmallow, and I mean fast! After the chocolate/marshmallow mixture is combined add the McCormick vanilla extract and Wonderful pistachios. Pour mixture into prepared pan. Smooth another piece of waffer/rice paper on top of the torrone. Roll the torrone flat with a rolling pin. Set aside for no less then 12 hours.
Peal the top layer or waffer/rice paper off the torrone. Flip your pan over onto a cutting board. Peal off the remaining waffter/rice paper. Cut the torrone into your desired shapes and sizes, and enjoy!
More about Torrone
Usually eaten around Christmas in Italy, Torrone has many variations across the globe. Torrone ranges from soft and chewy (morbido) to hard and brittle (duro). It can be flavored with vanilla or citrus and contain a wide variety of nuts. Torrone is even sometimes dipped in chocolate. Many towns throughout Italy have their own versions, like Sicily and Sardinia.