Torrone is an Italian nougat treat, usually more brittle and a little harder than French nougat. It seems complicated to make but as long as you have an accurate sugar thermometer it is great - both delicious and impressive. Liquid glucose is available in the sugar section of good supermarkets, and confectionery rice paper to line the tin is available at good chef and kitchen supply stores or delis.
(Makes 36 pieces)
- 2 cups sugar
- 1 cup liquid glucose
- ½ cup honey
- 2 egg whites
- 1 teaspoon vanilla
- 1 cup pistachio nuts, peeled and chopped
Line the bottom of an 18 cm square tin with confectionery rice paper and spray the sides with non-stick baking spray.
Mix together the sugar, liquid glucose and honey in a medium-large saucepan and stir over low heat until the sugar crystals have dissolved. Increase the heat and, while stirring, gently boil until the mixture reaches 130°C on a sugar thermometer.
Using an electric mixer, beat the egg whites to firm peaks and slowly and carefully, with the mixer running, add half the syrup. Add the vanilla and keep the mixer running on low speed. Return the remainder of the syrup to the heat and boil until it reaches 154°C on a sugar thermometer. This should take a further 7-8 minutes of boiling.
Very carefully add this hot syrup to the mixer and beat until glossy and thick. Stir through the pistachios, then scrape into the prepared tin. Smooth the surface and press a sheet of rice paper onto the surface.
Cool completely before cutting with a sharp knife into bite-sized pieces. Wrap in plastic wrap or cellophane.
It will store in an airtight container for up to three weeks.
John Hawkesby’s wine recommendation
Morton Estate Rose NV