What flavor is torrone?

Torrone, both hard and soft, can come in individually wrapped pieces or as larger nougat bars. Flavor varieties include vanilla, lemon, orange, pistachio, chocolate, chocolate covered, hazelnut, giandui, and any combination of these.

Is torrone soft or hard?

Roasted almonds & pistachios get wrapped up in a honey-lemon-vanilla-scented nougat confection that is soft, crunchy, elegant and delicious. With a recipe predating Roman times and now a traditional Italian winter & holiday confection, the pleasing chew and awesome flavors of torrone are temptingly good year-round.

What is torrone Friabile?

When people refer to “traditional” torrone, they typically mean torrone that is hard and crunchy – torrone friabile. We offer imported Italian hard nougat in a variety of flavors including almond, hazelnut, and more from top producers in Italy. Hard torrone is not as hard to cut as you would think.

Can you eat the paper on nougat?

Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Lift the nougat from the pan and place on a cutting board. Remove baking paper or foil (if using rice paper, don’t remove it, as it is edible).

How do you soften hard torrone?

1 Answer. If you put them in a humid environment they’ll absorb moisture. If you have a deep enough bowl with a lid, put a glass of water in the middle and surround the glass with the candies. Keep the lidded bowl in a room-temperature place for a few days where it won’t be bumped (you don’t want the water to spill…) …

How do you eat Italian torrone?

Italians love the sticky, marbled crunch – or the sensual softness – of torrone, Italian nougat. Unfortunately it’s customarily only eaten during the holiday season. Whether studded with almonds, hazelnuts or pistachios; plain or chocolate-dipped, torrone is an irresistible Italian Christmas confection.

Do you eat the paper on torrone?

Why do we eat torrone only during the holidays? Italians love the sticky, marbled crunch – or the sensual softness – of torrone, Italian nougat. Unfortunately it’s customarily only eaten during the holiday season.

Can you use rice paper for torrone?

One of the other key ingredients to a true torrone is edible wafer paper, or edbile rice paper (the thin lining on the top and bottom the torrone that we always compared the taste of a communion wafer when we were kids).

Why is my nougat too hard?

If your candy comes out harder or softer than you’d like, try adjusting the syrup temperature the next time. Weather also plays a part in the outcome of nougat. Nougat is best made on a cool, dry day, as humidity can noticeably affect the texture of the nougat and its shelf life.

How do you fix nougat that is too hard?

“If you prefer the nougat to be a little bit firmer and you want to cut it into squares … heat it up a little bit more with a hairdryer.” Move the hairdryer around the bowl of the stand mixer continuously, so it doesn’t burn.