Torrone

Nougat Almond Candy

Makes 15 - 20 pieces

                                          2 to 3 edible wafer papers (cook stores and party stores)

3 egg whites

¼ teaspoon cream of tartar

½ cup honey

2 cups granulated sugar

1/8 tsp. salt

3 cups whole blanched almonds

1 tsp. vanilla extract

Kitchen thermometer 

Preheat oven to 350 degrees. Spray  8-inch square baking pan with non-stick cooking spray. Line bottom and sides of pan with edible wafer paper. Cut pieces as needed to fit. Set aside.

Place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment.

Put honey into medium saucepan. Pour sugar and salt into the center of the pan. Cook mixture over medium heat, without stirring, until honey begins to simmer around the edges of  pan. About 5 minutes.

Reduce heat to medium-low, cooking gently and swirling the plan until sugar is dissolved. Mixture should turn to dark amber color and reach 320 degrees on kitchen thermometer. Takes from 10 to 12 minutes. Remove pan from heat and allows bubbling to subside.

When honey mixture reaches 270 degrees, turn mixer to medium-low and begin whipping egg whites and cream of tartar until foamy. About 1 minute. Increase speed to medium-high and whip until soft peaks form. Another 2 to 3 minutes.

Reduce speed to low and slowly add hot honey mixture to the center of mixture. Avoid pouring against bowl or on whip. Mix until well blended. Increase speed to medium and whip, scraping down sides of  bowl two or three times, until mixture is pale, thick and stiff. About 10 minutes.

While nougat mixture is whipping, spread almonds on a rimmed baking sheet and heat in 350 degree oven until warm and slightly aromatic. About 5 minutes. Remove baking sheet from oven and keep the almonds on baking sheet to keep warm.

Reduce mixer speed to low, add warm almonds and vanilla to mixture. 

Work quickly and scrape candy evenly into the prepared pan using a rubber spatula that has been sprayed with non-stick cooking spray. 

Cover top surface of the candy with a single piece of edible wafer paper, trimmed to fit the pan. Place parchment paper on top and press very firmly with another 8-inch square baking pan to compact the candy and remove air bubbles. Let pan cool to room temperature. Refrigerate until very firm, about 2 hours.

Discard parchment. Use a sharp paring knife to trim excess pieces of edible wafer paper from edges. Turn candy out onto a cutting board. Cut the torrone into pieces about 1"x2". Torrone can be stored at room temperature or refrigerated in an airtight container for up to 2 weeks. Use parchment to line the container and separate layers.

Mangia Bene