Subj : 3/26 Nat'l Nougat Day - 4
To   : All
From : Dave Drum
Date : Mon Mar 25 2024 06:15 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Torrone (Italian Nougat)
Categories: Nuts, Citrus, Candy, Snacks
     Yield: 48 servings

     3 lg Egg whites; room temp
     1 pn Salt
     2 c  + 1/4 c  granulated sugar
     2 c  Honey
     2 c  Blanched whole almonds;
          - lightly toasted
     1 c  Shelled pistachios
     2 ts Orange or lemon zest; fine
          - grated
     1 ts Vanilla extract
          Cornstarch; for dusting

 Grease a 9" X 13" (23 X 32-cm) pan and line it with
 parchment paper so that the paper comes up the sides.

 Whip the egg whites in a stand mixer fitted with the
 whip attachment with the salt until foamy and then
 gradually add 1/4 cup (50 g) of sugar until the whites
 hold a soft peak when the beater is lifted.

 In a large saucepot, bring the remaining 2 cups (400 g)
 of sugar and the honey to a boil over high heat while
 stirring constantly. Keep stirring and use a candy
 thermometer to gauge when the sugar reaches 280oF/138oC,
 at which point stop stirring (the sugar will no longer
 be at risk to boil over) and continue boiling until the
 sugar reaches 315oF/157oC - this takes about 4 minutes
 from when it hits 280oF/138oC. Remove the pot from the
 heat and stir it until it cools to about 300oF/149oC),
 1 - 2 minutes.

 Turn on the mixer to high speed and carefully pour the
 hot sugar down the inside of the mixer (this avoids
 splatters) and continue to whip on high speed until the
 meringue thickens and cools enough that it can be
 touched, about 4 minutes. When you first add the sugar
 the meringue will inflate, but then collapse a little as
 it continues to whip.

 Remove the bowl from the mixer and stir in the almonds,
 pistachios, zest and vanilla by hand. Work quickly to
 scoop and spread the torrone into the prepared pan,
 using hands dusted with cornstarch, press this evenly
 into the pan and let it cool completely (3 hours) before
 slicing.

 To slice, tip the torrone onto a cutting board, peel
 away the parchment paper and dust the torrone liberally
 with cornstarch. Use an oiled knife (wiped with
 vegetable oil or cooking spray) to cut the torrone into
 bite size pieces.

 NOTES: The torrone should be stored in a single layer--
 if stacked it will stick and squish.

 While normal caramel should not be stirred as it cooks,
 the torrone sugar must be stirred as it begins to cook
 so that they honey doesn't boil over.

 YIELDS: 48 servings

 RECIPE FROM: https://www.foodnetwork.ca

 Uncle Dirty Dave's Archives

 Ingredient Substitution Guide

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