Torrone (Italian Nut and Nougat Candy)

Takes 140 minutes | Serves 20 |

Ingredients

2 sheets wafer paper
200 g granulated sugar
340 g honey
2 pieces large eggs
0.125 tsp kosher salt
2.5 ml vanilla extract
2.5 ml almond extract (optional)
1 tbsp lemon oil or lemon zest
430 g roasted almonds
125 g roasted salted pistachios

Steps

Preparation

• Combine sugar and honey in a heavy bottomed pot; a Dutch oven works best for even heat distribution. Heat over medium-low heat, stirring constantly, for about 30-40 minutes, or until honey and sugar is smooth and creamy. It’s important to heat the mixture slowly, stir constantly, and not bring it to a boil. Use a silicone spatula to keep any sugar crystals scraped down into the mixture.
• Place the two egg whites and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form.
• Use a whisk to transfer one scoop of the egg white mixture at a time into the sugar mixture on the stovetop. Continue whisking in scoops of the egg white until all of it has been mixed into the pot.
• Continue cooking over low heat, stirring constantly, for an additional 45 minutes. Cook until the mixture is white and quite thick.
• Meanwhile, roast the nuts if they are not already roasted. Spread on a sheet pan and cook at 175°C for 8-10 minutes or until golden and very fragrant. Set aside, but keep warm.
• After cooking the full sugar/egg white mixture for 45 minutes, remove from heat. Stir in the extracts and lemon oil or zest. Stir in the warm nuts until completely combined.
• Test the mixture by dropping a small blob on a piece of parchment paper. Observe if the mixture holds its shape or if it spreads out. If the mixture still spreads, go ahead and cook the whole mixture 10-20 minutes longer, stirring constantly, until the torrone is very thick.
• Line a half sheet pan or a 9x9 dish with plastic wrap. Place one sheet of wafer paper flat on the bottom of the pan. Trim the paper as needed to fit the pan.
• Pour the torrone mixture over the wafer paper. Use a spatula to push the mixture smooth and flat. Place the second sheet of wafer paper over the top. Wrap the plastic wrap tightly around the top of the torrone. Use a heavy flat pan or cutting board to apply weight to the top of the torrone and to press it flat.
• Allow candy to cool at room temperature for 1-2 hours. Remove the plastic wrap from the block of torrone. Use a serrated knife to slice into 2.5 cm squares.