If you are looking for something Italian that is easy to make then you can try this traditional torrone Italian nougat recipe. This recipe is scented with orange, honey and almond flavors. You can also pack it with the goodness of toasted almonds. However, keep in mind that you have to keep the nougat away from humidity. A low humidity day is a good day for trying this recipe.
|Egg whites (room temperature)||3|
|Granulated sugar||3 cups plus 2 tablespoons|
|Light corn syrup||¼ cup|
|Vanilla extract||1 tablespoon|
|Orange extract||½ teaspoon|
|Almond extract||¼ teaspoon|
|Almonds (toasted)||2 cups|
|Edible rice paper||Optional|
- Spray a plastic wrap lined 8- x 11-inch pan with nonstick cooking spray. Also spray the sides.
- Layer the bottom of the pan with edible rice paper.
- Add salt egg whites to the stand mixer’s clean and dry mixer.
- Put a large saucepan over medium heat with water, corn syrup, honey and 3 cups of water. Make sure the pan is large enough as the mixture will triple in size.
- Stir to dissolve sugar.
- Grab a wet pastry brush and brush down the pan’s sides. Leave no sugar crystals.
- Stir occasionally with candy thermometer inside. Cook until the thermometer shows 290 F (143 C).
- When the temperature of the syrup is 270 F (132 C), start beating salt and egg whites with a whisk attached to a large mixer. Stop when you have soft peaks.
- Wait until whites form soft peaks and then add two tablespoons of sugar. The whites should be shiny and peaks should be firm. Make sure that you don’t overbeat whites.
- Attach paddle attachment.
- Cook until the syrup reaches 290 F (143 C) and then remove the pan.
- Pour syrup into a 4-cup measuring cup.
- Stream the hot syrup carefully and slowly into the egg whites with the mixer on medium speed.
- Beat egg whites for 5 minutes with the mixer on medium-high speed. The mixer should be shiny, stiff and thick.
- Add the extracts and incorporate them by beating briefly.
- Add toasted almonds and stir to incorporate. Now, the candy should be stiff and sticky.
- Scrape your candy into the pan you prepared.
- Smooth the top with a knife or an offset spatula sprayed with nonstick cooking spray.
- Grab a layer of rice paper to cover the top.
- Grab a pan and place it on top of the nougat and then put a heavy object on it. Leave it at room temperature.
- After several hours, the nougat is ready to cut. Remove the heavy object and the pan. Now use the plastic wrap to lift your nougat from the pan. Cut your nougat into small squares with a knife sprayed with nonstick cooking spray. Wash the knife with hot water and dry it if it gets too sticky.
- If you don’t want to serve your torrone Italian nougat immediately, you can store it in an airtight container. You can keep it at room temperature. Wrap each square in nonstick waxed paper.