- 2 lb almonds
- 2 lb sugar
- extra virgin olive oil
Peel the almonds, after immersing them for some seconds in boiling water and chop them coarsely.
Put them into a pot, on the heat, together with the sugar and stir vigorously with a wooden spatula until the mixture takes on a burnt brown color.
Transfer the Torrone immediately to a marble pastry board (or a metal oven pan) previously greased with a little oil.
Level the surface using the wet blade of a large knife.
Allow to cool and then cut into small pieces of the desired size.