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.
Ingredients:
- 2.2 pounds (1 k) orange peels, in large pieces
- 2.2 pounds (1 k) sugar
- 8 ounces (200 g) blanched, peeled chopped almonds
- Water
Preparation:
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.
