Torrone (Italian Nut & Nougat Confection)

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Torrone (Italian Nut & Nougat Confection)

The subject of this torrone postal service was originally virtually making this gorgeous candy for your Valentine, but in addition to thus I realized what would live fifty-fifty amend than making this for your sweetheart, would live making with your sweetheart.

While really easy, this physical care for does direct maintain virtually ane in addition to a one-half hours to complete, in addition to most of that fourth dimension is spent standing at the stove, stirring, which is why tag-teaming this Italian confection makes the project much easier, in addition to I’ll assume a lot to a greater extent than fun.
By the way, this is the existent way to brand torrone, in addition to past times “real,” I hateful the actually former way. Today, most candy makers piece of job a much faster method, where a caramelized saccharide syrup is but added to the whipped egg whites. I’ve tried this both ways, in addition to spell the modern technique is way faster, I much prefer this method. It seems to direct maintain to a greater extent than soul, whatever that means.

Using this ancient technique, yous don’t demand to worry virtually precise timing, specific temperatures, or potentially painful burns. Besides, standing in addition to stirring something on the stove for that long is surprisingly therapeutic. Watching the ingredients slowly, in addition to magically change, equally your abode fills alongside the sugariness olfactory holding of warm honey, is almost equally enjoyable equally the amazing candy yous halt upward with. Almost.

The visual clues, in addition to times I rank inwards the video should live enough, but don’t forget the mutual coldness H2O fox I showed you. That’s a groovy way to depository fiscal establishment fit yous work, in addition to sneak a taste. I promise yous rank this a endeavour very soon. Enjoy!
Recipe adapted from this ane by, Enzo Maragucci. 
Makes virtually eighty (1-inch) foursquare pieces:
  • 400 g dear (about 1 1/3 cups)
  • 250 g white saccharide (about 1 loving cup addition iii tablespoons)
  • 2 large egg whites
  • pinch salt
  • 1/4 teaspoon vanilla extract
  • 1 rounded tablespoon lemon zest
  • 3 cups roasted almonds (I used Marcona almonds)
  • 1 loving cup roasted pistachio
  • 2 sheets “wafer” newspaper (*edible rice paper)
*Follow this link for information on the ane I ordered. 
If you don’t piece of job the wafer paper, yous tin sack exactly spray plastic wrap alongside oil, in addition to that too works. Some people piece of job cornstarch, but I’m non a fan. Google for many other tricks.  
– I used an 8 x eleven baking dish to mold mine in.