Torrone is a traditional Italian nougat confection typically made with honey, sugar, egg whites, and toasted nuts. Here’s a basic recipe for making Torrone at home:
Ingredients for Torrone :
– 1 cup whole almonds (or other nuts like hazelnuts)
– 1 cup sugar
– 1/2 cup honey
– 2 large egg whites
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– Edible rice paper (optional, but traditional)
Instructions for Torrone:
1. **Prepare the Pan and Ingredients:**
– Line a square baking pan with parchment paper. If you have edible rice paper, line the bottom and sides of the pan with it instead. This helps in handling the torrone later.
– Toast the almonds (or other nuts) in a dry skillet over medium heat until fragrant and lightly golden. Roughly chop them and set aside.
2. **Prepare the Syrup:**
– In a medium saucepan, combine the sugar and honey over medium heat. Stir until the sugar dissolves completely.
– Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature. You’re aiming for the soft ball stage, around 240°F (116°C).
3. **Whip the Egg Whites:**
– While the sugar and honey mixture is boiling, whip the egg whites with the salt until stiff peaks form.
4. **Combine the Ingredients:**
– Once the sugar mixture reaches the soft ball stage, remove it from the heat and gradually pour it into the whipped egg whites while continuously beating. Be careful as the sugar mixture will be very hot.
– Continue beating the mixture until it becomes thick and glossy.
5. **Add Nuts and Flavorings:**
– Fold in the toasted almonds (or other nuts) and vanilla extract until evenly distributed.
6. **Form and Chill:**
– Pour the mixture into the prepared pan, spreading it evenly with a spatula.
– If using rice paper, place another sheet on top of the mixture and press down gently.
– Let the torrone cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or until set.
7. **Cut and Serve:**
– Once chilled and set, remove the torrone from the pan and cut it into small squares or rectangles using a sharp knife.
– If using rice paper, you can leave it on the pieces or peel it off before serving.
8. **Storage:**
– Store the torrone in an airtight container at room temperature for up to a week. If the weather is warm, you may want to store it in the refrigerator to prevent it from becoming too soft.
Enjoy your homemade Torrone! It’s a delicious treat with a wonderful blend of sweetness and nuttiness.
For featured image, credited to https://commons.wikimedia.org/wiki/File:Shades_of_torrone.jpg
