Joan (Fisichelli) Brisimitzakis

Makes about 24 pieces 3 c. sugar + 1 tsp. sugar ⅓ c. light corn syrup ½ c. water 1 c. honey 3 egg whites pinch of salt 4. c unsalted toasted nuts (almonds, pistachios, or hazelnuts) coarsely chopped ½ tbsp. vanilla, lemon, orange, or num extract edible rice wafer sheets (see Amazon or a baking store near you) cooking spray parchment paper candy thermometer In a saucepan, mix in sugar, corn syrup, and water. Cook until the mixture reaches 300°F with a candy thermometer. Set aside. Bring honey...

During the 5th century A.D. when torrone began to phase out in Rome, due to the fall of the Roman Empire, the Arab community brought this treat into focus in Southern Italy, especially Sicily.

The dish dates to the 9th century during the Muslim takeover of Sicily and relates to a dish of that period called Spaghetti all Syracusana.