Description
Soft, chewy Italian honey nougat made with honey, sugar, and whipped egg whites, loaded with toasted almonds and pistachios and set between sheets of edible wafer paper.
Ingredients
3 cups (about 430 g) whole almonds
1 cup (about 125 g) shelled pistachios
3/4 cup (255 g) honey
1 1/2 cups (300 g) granulated sugar
2 large egg whites, at room temperature
1 teaspoon vanilla extract
Pinch of kosher salt
2 sheets edible wafer paper
Instructions
1. Preheat the oven to 350°F (175°C). Spread the almonds and pistachios on a baking sheet and toast for about 10 minutes, until fragrant. Keep the nuts warm.
2. Line the bottom and sides of a 9 x 13-inch baking pan or similar dish with a sheet of wafer paper, trimmed to fit. Keep the second sheet for the top.
3. In a clean, dry mixing bowl, whip the egg whites with the pinch of salt until they hold soft peaks.
4. In a heavy saucepan, cook the honey and sugar over gentle heat, stirring constantly at first until the sugar dissolves, then continue cooking without stirring, using a candy thermometer, until the syrup reaches about 300°F (150°C). Take great care, since the syrup is extremely hot.
5. With the mixer running on medium speed, slowly pour the hot syrup in a thin stream into the whipped egg whites. Beat until the mixture turns thick, glossy, and stiff, and holds its shape. Beat in the vanilla.
6. Quickly fold in the warm nuts until evenly coated. The mixture sets fast, so work quickly.
7. Press the nougat firmly and evenly into the wafer paper-lined pan with a greased spatula. Cover the top with the second sheet of wafer paper and press down.
8. Let the torrone cool and set at room temperature for several hours, or overnight, until firm.
9. Cut into bars or squares with a sharp, lightly oiled knife.
Notes
Adapted from the Torrone recipe (Soft Italian Nougat and Nut Candy) published by This Italian Kitchen (the egg whites, honey, sugar, salt, vanilla, almonds, pistachios, and wafer paper quantities are from the source). The pan size, the toasting temperature and time, the 300°F syrup temperature, the whipping and folding details, the setting time, and the yield of about 24 pieces are estimates based on other published torrone recipes, because the full method was not available to us. The recipe has not been tested.
Use a candy thermometer and be very careful when working with hot sugar syrup, which can cause serious burns.
Use a clean, dry bowl and whisk, since any grease can stop the egg whites from whipping.
Nutrition is an approximate estimate per piece (about 24 pieces).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 216
- Sugar: 22g
- Sodium: 12mg
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg