Torrone di Bagnara

Preheat your oven to 150°C. Spread the blanched almonds and blanched hazelnuts on separate baking sheets.

Toast the blanched almonds and blanched hazelnuts in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Keep them warm in the oven on a very low setting or in a warm place.

Prepare a double boiler (bain-marie). In the top part of the double boiler, combine the granulated sugar and water. Heat gently, stirring until the granulated sugar is completely dissolved.