Nougat Torrone (Print Version)

Ingredients:

01 - 2 large egg whites, room temperature.
02 - 1 1/2 cups granulated sugar.
03 - 1 cup honey.
04 - 1/4 cup light corn syrup.
05 - 1/4 cup water.
06 - 1/4 teaspoon salt.
07 - 1 teaspoon vanilla extract.
08 - 1 1/2 cups toasted almonds, chopped (or a mix of nuts like pistachios, hazelnuts).
09 - Edible rice paper sheets (optional, for lining).

Instructions:

01 - Line an 8x8-inch baking pan with edible rice paper sheets or parchment paper. If using parchment paper, lightly grease it to prevent sticking.
02 - In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of salt until stiff peaks form. Set aside.
03 - In a medium saucepan, combine granulated sugar, honey, corn syrup, and water. Stir gently, then cook over medium heat without stirring, monitoring with a candy thermometer until it reaches 250°F (121°C).
04 - Once the syrup reaches 250°F, slowly pour it in a thin stream into the whipped egg whites while the mixer is on low. Avoid pouring directly onto the whisk to prevent splattering.
05 - After adding the syrup, increase the mixer speed to high and beat until the mixture is thick, glossy, and starts to lose its shine (about 8-10 minutes). The mixture should be warm, not hot.
06 - Add vanilla extract and toasted almonds (or mixed nuts) to the nougat mixture, folding gently to incorporate.
07 - Pour the nougat into the prepared pan, spreading it evenly with an offset spatula. Use another sheet of rice paper on top to smooth the surface if desired.
08 - Allow the nougat to set at room temperature for several hours or overnight until firm.
09 - Once set, lift it out of the pan and transfer to a cutting board. Cut into squares or rectangles using a sharp knife. Lightly oil the knife or dust with powdered sugar if sticky.
10 - Store in an airtight container, separating layers with parchment paper to prevent sticking.

Notes:

01 - Prep Time: 20 minutes.
02 - Cook Time: 20 minutes.
03 - Set Time: 3-4 hours or overnight.
04 - Total Time: 4-5 hours.
05 - Servings: About 20 pieces.

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