Torrone usually refers to a sweet made with egg whites, honey and nuts, but in Sicily it can refer to a variety of different sweetmeats containing honey.
1 cup raw sesame seeds
½ cup granulated sugar
1 cup light floral honey, such as Viper’s Bugloss
½ teaspoon ground cardamom or cinnamon
1½ cups soft, white breadcrumbs, made from 2 day old bread
finely grated zest from 1 orange and 1 lemon
1 teaspoon orange flower water
Grease and line a 20 cm cake tin with baking paper.
Put the sesame seeds, sugar, honey and cardamom in a saucepan and bring to the boil over a low heat, stirring to dissolve the sugar.
Boil for 4 minutes then add the breadcrumbs and, stirring continuously, cook for 3 minutes until the mixture becomes thick and pulls away from the side of the saucepan. Stir in the zest and orange flower water.
Tip the mixture into the tin and spread to an even layer. Cool.
To serve: Peel off the baking paper and using a very sharp knife, cut into small pieces. Store in an air-tight container between pieces of baking paper.
The torrone is very sticky – only use baking paper or plastic wrap when storing.