Antonio Carluccio

Pinocchiate

Pine nut toffee

Preparation info
  • Makes

    1 kg

    • Difficulty

      Easy

Appears in
Antonio Carluccio's Italia
Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

  • About

This recipe is believed to date back to the 15th century in Perugia, where it is still made to celebrate Christmas as it has been through the centuries. Instead of pine nuts, you could use pistachios to add an Arabic note, or try almonds or hazelnuts.

Ingredients

  • 500 g caster sugar
  • 1 tbsp fécule (potato starch)
  • 400</

Method

Dissolve the sugar in 200 ml water in a heavy-based pan over a low heat, then increase the heat and boil to 110°C or the thread stage (when you lift a wooden spoon from the mixture, the syrup that falls from the spoon will form threads).

Immediately take the pan off the heat and as you stir