Mixed Nut Torrone - Revision history

Drimble Wedge at 19:27, 9 October 2011

2011-10-09T19:27:00Z

Drimble Wedge at 19:24, 9 October 2011

2011-10-09T19:24:45Z

Drimble Wedge: Created page with "Recipe by MsJoelBoxer Uploaded by Drimble Wedge category:Candycategory:Holiday I posted looking for a recipe..."

2011-10-09T19:22:05Z

Created page with "Recipe by MsJoelBoxer Uploaded by Drimble Wedge category:Candy category:Holiday I posted looking for a recipe..."

New page

Recipe by [[:category:MsJoelBoxer's Recipes|MsJoelBoxer]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
[[category:Candy]][[category:Holiday]]

I posted looking for a recipe for torrone (Italian nougat candy) because I was getting so many conflicting temperatures while searching recipes. In the end, I decided to just make it up as I went along and just went by what "looked right" in the pan. This is a great candy to give as a gift if you have the patience to make it. It stores and ships really well. Here's the recipe I created. Traditionally, candied orange peel is also added with the nuts, but I didn't have any on hand for the test batch.

==Ingredients==

* 1/2 cup cornstarch mixed with 1/2 cup powdered sugar. (Keeps candy from sticking to the pan and sticking to the other pieces once it's been cut.
* Butter or coconut oil for greasing pan.

* 1 and 1/2 cups sugar
* 1 cup light corn syrup
* 1 cup roasted, unsalted nuts of your choice (pistachios, hazelnuts, and almonds are the most traditional, but I love cashews or macadamias too.)
* 1/2 cup honey
* 1/2 cup water
* 3 egg whites
* 1/2 tsp. orange extract
* 3/4 tsp. almond extract
* 1/4 tsp. salt

==Method==

- Prepare an 8x8 square pan by greasing it and then dusting it heavily with the cornstarch/powdered sugar mixture.

- In a large saucepan, combine the honey, water, corn syrup, and sugar over medium low heat. Very slowly, allow this mixture to come to 295 degrees, stirring gently occasionally to encourage even heating.

- Meanwhile, in the bowl of a stand mixer beat the egg whites with the salt until they form soft peaks.

- When the syrup has reached 295 degrees, take it off of the heat and let the large bubbles dissipate. Turn the stand mixer onto its lowest setting and slowly pour the hot syrup into the egg whites.

- Once incorporated, turn the mixer up to its highest setting and beat the nougat for about 18 minutes. It will thicken and cool--not to room temperature, but cool enough to handle with bare hands.

- While you are waiting, cover a surface with more of the cornstarch/powdered sugar mixture. Cover thoroughly -- nougat sticks to '''everything'''.

- After the nougat has been beaten for 18 minutes, add the extracts and beat one minute more. Quickly stir in the nuts and pour the nougat out onto the cornstarch/powdered sugar covered surface. Knead it gently a few times (cover your hands in the starch/sugar mix first) and then press it into the prepared 8x8 pan. Once it is firm, cut into rectangles. Mangia!

@@ Line 1: / Line 1: @@
 Recipe by [[:category:MsJoelBoxer's Recipes|MsJoelBoxer]]  Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
-[[category:Candy]][[category:Holiday]][[category:Italian]]
+[[category:Candy]][[category:Holiday]][[category:Italian]][[category:MsJoelBoxer's recipes]]
 I posted looking for a recipe for torrone (Italian nougat candy) because I was getting so many conflicting temperatures while searching recipes. In the end, I decided to just make it up as I went along and just went by what "looked right" in the pan. This is a great candy to give as a gift if you have the patience to make it. It stores and ships really well. Here's the recipe I created. Traditionally, candied orange peel is also added with the nuts, but I didn't have any on hand for the test batch.