Nougat Torrone (Print version)

Soft Italian Nougat Torrone made with honey, egg whites, toasted almonds, pistachios, and wafer paper.

# Ingredients:

For the pan

01 - 2 sheets edible wafer paper, trimmed to fit an 8-inch (20 cm) square pan
02 - 1 tablespoon cornstarch mixed with 1 tablespoon powdered sugar, for dusting if needed

For the nougat

03 - 1 1/2 cups (300 g) granulated sugar
04 - 1 cup (340 g) honey
05 - 1/3 cup (80 ml) light corn syrup
06 - 1/4 cup (60 ml) water
07 - 2 large egg whites, room temperature
08 - 1/4 teaspoon cream of tartar
09 - 1/4 teaspoon fine salt
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon finely grated orange zest
12 - 2 cups (280 g) whole almonds, toasted and kept warm
13 - 1 cup (130 g) shelled pistachios, toasted and kept warm

# Instructions:

01 - Line an 8-inch square pan with parchment, leaving overhang on two sides. Place one sheet of wafer paper in the bottom and keep the second sheet nearby.
02 - Heat the oven to 325°F. Spread almonds and pistachios on a sheet pan and toast for 8-10 minutes until fragrant. Turn off the oven and keep the nuts warm inside.
03 - Combine sugar, honey, corn syrup, and water in a heavy saucepan. Heat over medium until dissolved, then boil without stirring until the syrup reaches 300°F on a candy thermometer.
04 - While the syrup cooks, beat egg whites, cream of tartar, and salt in a stand mixer until soft peaks form.
05 - With the mixer running on medium-low, carefully pour the hot syrup into the egg whites in a thin stream. Increase to medium-high and beat for 5-7 minutes until thick, glossy, and stretchy.
06 - Beat in vanilla and orange zest. Fold in the warm almonds and pistachios with a sturdy spatula until evenly mixed.
07 - Scrape the nougat into the prepared pan and press it evenly into the corners. Top with the second wafer paper sheet and press flat. Let set at room temperature overnight.
08 - Lift the torrone from the pan and cut into small rectangles with a sharp knife. Dust the knife lightly with the cornstarch mixture if the candy sticks.

# Good to know:

01 - Best made on a dry day for the cleanest set.
02 - Let the torrone rest overnight before cutting.
03 - Wrap pieces individually for gifting.

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