Torrone, the classic Italian nougat, is easy to make at home. Nougat is a sweet confection made of whipped egg whites, sugar and/or honey, and nuts. In this traditional torrone recipe, the honey-sweetened candy is flavored with orange and almond flavors, and packed with toasted almonds.
Ingredients
28x10-inch sheets wafer paper
3cupshoney
1cupwhite sugar
¼cupcorn syrup
¼cupwater
3tablespoonswhite sugar
2large egg whitesat room temperature
1pinchsalt
1teaspoonvanilla extract
1tablespoonlemon zest
3cupsroasted almonds
Instructions
Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds in a warm place until ready to add at the end.
Pour honey into a heavy-bottomed pot. Add sugar, water, and corn syrup. Mix and stir over medium low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth. Insert candy thermometer and cook on low until it registers 290°F, about 30 minutes.
When the syrup reaches 270°F, place the egg whites in a spotlessly clean mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Sprinkle in 3 tablespoons of sugar a little at a time, until the whites are shiny and hold firm peaks.
Switch the whisk attachment for the paddle attachment. With the mixer on medium speed, slowly and carefully stream the 290°F hot syrup into the egg whites.
Increase the speed of the mixer to medium-high, and continue to beat the egg whites for 5 minutes, until very thick, stiff, and shiny.
Whisk in vanilla and lemon zest. Add warm almonds and stir to incorporate evenly.
Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
Cut torrone into 1-inch squares using a sharp serrated knife.