Italian Nougat Candy with Nuts Recipe:- The nougat candy known as Torrone is not like any other candy; in fact, it is superior to all others! Additionally, it has wonderful floral and citrous undertones, and it is light, sweet, and gentle. Small pieces of pistachios and almonds contribute a very slight crunch to the dish. If you want to make a batch of classic Italian nougat for the holidays, a dessert for a potluck, or just because, you should do it. Make advantage of any reason you can think of to get it done, and I believe you will regret you had done it sooner!
Italian Nougat Candy with Nuts Recipe
Simply put, Italian sweets have a certain something that sets them apart. It is not the case that they are excessively heavy or rich, with a few notable exceptions (I am referring to you, Bomboloni).
On the contrary, they are all about bringing out the inherent flavours that are present in the ingredients. In addition, this is the aspect of torrone nougat that I adore!
INGREDIENTS
- 2 sheets wafer paper, 8”x11”
- 1 cup granulated sugar
- 1 cup honey
- z large eggs, room temperature
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 3-4 drops lemon oil, or 1 tablespoon lemon zest
- 3 cups roasted almonds
- 1 cup roasted salted pistachios
INSTRUCTIONS
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Honey and sugar should be mixed together in a saucepan with a heavy bottom; a Dutch oven is the most effective method for distributing heat evenly.
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While stirring continually, cook the honey and sugar mixture over medium-low heat for approximately thirty to forty minutes, or until the mixture is smooth and creamy.It is essential to cook the mixture in a gradual and steady manner, stirring it frequently, and avoiding bringing it to a boil. In order to prevent any sugar crystals from falling into the mixture, you should make use of a silicone spatula.
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Make sure that the bowl of a stand mixer that is equipped with a whisk attachment contains the two egg whites as well as a pinch of salt. While whisking at a high speed, wait for stiff peaks to form.
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Employing a whisk, gradually incorporate one scoop of the egg white mixture into the sugar mixture that is now being prepared on the burner. Until all of the egg white has been incorporated into the mixture, continue whisking in successive scoops of the egg white.
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Proceed with the cooking process over low heat, stirring the mixture frequently, for an additional half an hour. The mixture should be cooked until it becomes white and rather thick.
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The nuts should be roasted in the meantime, if they have not already been roasted. Prepare by spreading on a sheet pan and cooking at 350 degrees Fahrenheit for eight to ten minutes, or until brown and aromatic. However, make sure to keep it warm.
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Proceed to remove the complete sugar/egg white mixture from the stove after it has been cooking for forty-five minutes. Incorporate the extracts, as well as the lemon oil or zest. Add the warm nuts and stir until they are completely incorporated.
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The combination can be evaluated by placing a little blob on a piece of parchment paper and removing it. Pay attention to whether the mixture maintains its shape or whether it spreads out. If you find that the mixture continues to spread, continue cooking the entire mixture for another ten to twenty minutes while stirring it frequently until the torrone reaches a very thick consistency.
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Apply plastic wrap to a half sheet pan or a 9×9 dish in order to line it. One sheet of wafer paper should be laid out in a flat position on the bottom of the pan. For the paper to fit the pan, you may need to trim it.
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Over the wafer paper, pour the mixture that contains the torrone. If you want the mixture to be smooth and flat, you should use a spatula. The second sheet of wafer paper should be placed on top of the first. Twist the plastic wrap around the top of the torrone until it is completely encircled. For the purpose of applying weight to the top of the torrone and pressing it flat, you can make use of a heavy flat pan or cutting board.
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The candy should be allowed to cool at room temperature for one to two hours. Torrone should be removed from the plastic wrap that it was wrapped in. To cut the meat into squares of one inch, use a knife with a serrated edge.
NUTRITION