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Torrone (Italian Nut and Nougat Confection)
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Prep Time:
15 minutes
15 minutes
Cook Time:
75 minutes
75 minutes
Total Time:
150 minutes
150 minutes
Chef John's Italian torrone: Chewy nougat with roasted pistachios and almonds in a sweet blend of honey, sugar, and whipped egg whites.
Ingredients:
- 2 (8x10-inch) sheets wafer paper
- 3 cups roasted almonds
- 1 cup roasted pistachios
- 1.3333333730698 cups honey
- 1 cup white sugar
- 3 tablespoons white sugar
- 2 large egg whites, at room temperature
- 1 pinch salt
- 1 tablespoon lemon zest
- 0.25 teaspoon vanilla extract
Instructions:
- Prepare the baking dish by lining it with plastic wrap, letting the edges drape over the sides. Spread a sheet of wafer paper on the bottom of the dish. Warm the almonds and pistachios to make them easier to incorporate later.
- In a heavy-bottomed pot, combine honey and 1 cup plus 3 tablespoons of sugar. Cook over low heat, stirring constantly with a spatula, until the mixture transforms from grainy to silky and smooth, approximately 30 minutes. Remove from heat.
- In a mixing bowl, whisk egg whites and salt until they form soft peaks in about 3 to 4 minutes. Place the pot with the honey mixture back on low heat. Gradually fold in 1/4 of the whipped egg whites into the honey mixture, then gently fold in the remaining egg whites in 3 more batches.
- Cook the mixture on low heat, stirring constantly with a spatula, until it becomes a brighter white and a ribbon of the mixture on the surface takes a moment to incorporate, approximately 40 minutes. Test the consistency by adding a few drops of the mixture to a small bowl of ice cold water; it should resemble soft clay.
- Incorporate lemon zest and vanilla into mixture. Add warm almonds and pistachios; mix well. Transfer nougat to baking dish; smooth the top using an oiled spatula. Place remaining wafer paper on top. Cover with plastic wrap, press down gently but firmly to compact. Remove plastic wrap.
- Let nougat cool and firm up at room temperature until ready to cut, for 1 to 2 hours.
- Gently lift the overhanging plastic wrap to release the nougat from the baking dish. Remove the plastic wrap from the bottom by inverting it. If needed, trim off the edges of the plastic wrap that are difficult to remove. Use a sharp serrated knife to cut the torrone into 1-inch squares.