Daelia's family made this torrone recipe for at least six generations in their homes at Christmas time and Easter. They brought the recipe to America from Viterbo, Italy in 1910. It was made with almonds and hazelnuts and wrapped with small pieces of wax paper with the ends twisted. Daelia's uses hazelnuts from Oregon and almonds from California. Daelia's nougat is made of mostly nuts and honey and formed in wood molds, then cut by hand. Nougat, called torrone in Italy, is made all over the Mediterranean and every country has a different style, but this may be our favorite!

No artificial ingredients or corn syrup. Varieties sold separately.