Want to try a treat that’s been loved for over 2000 years? In this video, I'll show you how to make homemade nougat, or torrone, from scratch. Follow my easy steps for a nutty, sticky, and delicious result!
►Full written recipe: https://thecookingfoodie.com/recipe/torrone-italian-nougat-recipe/
► Equipment I used in this video:
Candy thermometer: https://amzn.to/3Df7zPH
8-inch square pan: https://amzn.to/3OyLvCd
Stand Mixer: https://amzn.to/4inEB0a
More here: https://www.amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/
Ingredients:
Cooking spray
1 cup (340g) Honey
1¼ cups (250g) Sugar
1½ cups (220g) Almonds
1½ cups (180g) Pistachios
2 Egg whites, large
Pinch Salt
2 teaspoons Vanilla extract
Orange/lemon zest
Direction:
1. Line an 8-inch (20cm) pan with parchment paper. Grease with non-stick cooking spray and set aside. Note: Traditionally, wafer paper is lined at the bottom and top to prevent sticking.
2. Toast the nuts: Preheat oven to 350F (180C).
3. Spread nuts on a baking sheet and toast them for about 8-10 minutes or until golden. Turn the oven off and leave the nuts there so they remain warm. Note: if the nuts are cold, they might reduce the meringue temperature and make mixing and spreading process much harder, so make sure your nuts are warm.
4. Make the meringue: In a bowl of a stand mixer, fitted with a whisk attachment, beat egg whites and salt until soft peaks form. Note: make sure your bowl is very clean and grease-free, otherwise you might have issues with making the meringue, remember, fat is the enemy of meringue. When you achieve soft peaks, turn the mixer off and move to the syrup.
5. Make the syrup: In a medium-large saucepan, combine sugar and honey. Cook and keep stirring the sugar mixture while heating, and use a candy thermometer to check the temperature. Once it reaches 280°F (138°C), stop stirring. At this point, the honey won't boil over, so let it continue to boil on its own.
6. Combine Syrup and Egg Whites: Keep an eye on the thermometer, and when it reaches 295°F (145°C), take the saucepan off the heat and then, slowly pour the syrup in a thin stream into the whipped egg whites, while mixing on low speed. Avoid pouring it directly onto the whisk to prevent splashing. Increase the mixer speed to high and whip for 6-8 minutes until the mixture is glossy, thick, and starts to pull away from the sides of the bowl.
7. Remove the bowl from the mixer and stir in the almonds, pistachios, zest and vanilla. Work quickly to scoop and spread the torrone into the prepared pan, using lightly greased spatula, press this evenly into the pan and let it cool completely (3 hours) before slicing.
8. Once ready to serve, release the torrone from the pan and slice it into bars or squares.