By Angela Allison, This Delicious House
Equipment
- Large saucepan or dutch oven
- 9×9 inch baking pan
Ingredients
- 2 sheets edible wafer paper(optional)
- 1 ½ cups granulated sugar
- ¾ cup honey
- 2 large egg whites
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla
- 3 cups almonds
- 1 cup pistachios, shelled
Instructions
- Line a 9×9 inch baking pan with plastic wrap leaving an overhang. Line the bottom of the pan with a piece edible wafer paper trimmed to fit the pan; set aside.
- To view/print Angela’s complete Torrone recipe, click here.
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