Good nougat is hard to find. It can be a jawbreaker or cloyingly sweet. But is a Christmas tradition in numerous countries, and good nougat is worth hunting down.
For at least six generations, Maria Walley’s family has made torrone for Christmas and Easter (torrone, pronounced toe-ROE-nay, is Italian for nougat).
Her ancestors brought the recipe to America from Viterbo, Italy in 1910. It was made with almonds and hazelnuts and wrapped in pieces of wax paper with the ends twisted.
Maria has turned the family recipe into a commercial venture, Daelia’s Honey Nougat. She separates the flavors into your choice of Almond or Hazelnut.
The all-natural confection is made with egg whites, honey and nuts; the almonds come from California, the hazelnuts from Oregon. There is no corn syrup—an ingredient used by many nougat manufacturers that cheapens the flavor and texture.
Daelia’s Nougat in two delicious flavors:
Almond and Hazelnut. Photo by
Elvira Kalviste | THE NIBBLE.
The bars of nougat are formed in wood molds, then cut by hand. A 3.53-ounce bar is $9.99 on Amazon.com:
A delicious stocking stuffer, party favor or small gift, nougat is delicious with tea or coffee…or just by itself.
Daelia also makes delicious biscuits for cheese. Check them out.
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