RCI-DS.003.0218.001
Mixed Nut Torrone
Recipe by MsJoelBoxer Uploaded by Drimble Wedge I posted looking for a recipe for torrone (Italian nougat candy) because I was getting so many conflicting temperatures while searching recipes.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- cornstarch mixed with 1/2 cup powdered sugar. (Keeps candy from sticking to the pan and sticking to the other pieces once it's been cut.1/2 cup
- Butter or coconut oil for greasing pan.1 unit
- and 1/2 cups sugar1 unit
- 1 cup
- roasted1 cupunsalted nuts of your choice (pistachios, hazelnuts, and almonds are the most traditional, but I love cashews or macadamias too.)
- 1/2 cup
- 1/2 cup
- 3 unit
- 1/2 tsp
- 3/4 tsp
- 1/4 tsp
Method
1
Prepare a 9x13 inch pan by lining it with parchment paper and greasing with butter or coconut oil, then dust generously with the cornstarch and powdered sugar mixture.
2
Combine sugar, light corn syrup, honey, and water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring occasionally until the mixture reaches 300°F (hard-crack stage) on a candy thermometer.
15 minutes
3
While the sugar mixture cooks, beat the egg whites in a clean bowl with an electric mixer until stiff peaks form.
4
Once the sugar syrup reaches temperature, slowly drizzle it into the beaten egg whites while continuing to beat on medium speed, pouring in a thin, steady stream to prevent the eggs from cooking.
3 minutes
5
Continue beating for 3-5 minutes until the mixture becomes thick, pale, and fluffy, then fold in the roasted nuts, orange extract, almond extract, and salt until evenly distributed.
6
Quickly pour the torrone mixture into the prepared pan and smooth the surface with an oiled spatula before it sets.
7
Allow the torrone to cool and set at room temperature for at least 2 hours, or until completely firm and no longer sticky to the touch.
120 minutes
8
Dust the top of the torrone lightly with additional cornstarch and powdered sugar mixture, then turn out onto a cutting board.
9
Cut the torrone into bite-sized pieces using a sharp knife dipped in hot water between cuts to prevent sticking, then dust all cut surfaces with the cornstarch-sugar mixture.
10
Store the torrone pieces in an airtight container between layers of parchment paper in a cool, dry place.