This is a Sicilian variation on nougat that is actually a sort of nut crunch. You'll want organically grown oranges with untreated skins. If you're looking for what most people think of as torrone or nougat, you'll find it here
- 2.2 pounds (1 k) orange peels, in large pieces
- 2.2 pounds (1 k) sugar
- 8 ounces (200 g) blanched, peeled chopped almonds
Soak the orange peels in water to cover for three days, changing it often. Drain the peels, chop them up, and put them in a pot with the sugar and the almonds. Heat the mixture over a gentle flame, stirring with a spoon, until the sugar has dissolved. Spread the mixture out over a moistened slab of marble, flatten the top with a wooden spatula, and when it has cooled cut it into rectangles.