Pistachio Honey Torrone
Indulge in the sweet harmony of flavors and textures with this Pistachio Honey Torrone, a delightful Italian nougat that’s perfect for the holiday season or special occasions. This homemade candy combines the nutty crunch of toasted pistachios and almonds (optional) with the luscious sweetness of honey and vanilla, all encased in a chewy, marshmallow-like nougat. What sets this recipe apart is the use of edible wafer paper, which not only lends a professional touch but also keeps the torrone mess-free and easy to handle. With just 20 minutes of prep and the simple elegance of traditional candy-making techniques, this treat is a labor of love that’s worth every bite. Serve these beautifully cut squares at festive gatherings or wrap them up for a charming, edible gift that showcases the timeless appeal of pistachio nougat. Perfect for candy enthusiasts, homemade dessert fans, or anyone looking to try their hand at crafting gourmet confections!
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Ingredients
- 200 grams Shelled pistachios (unsalted)
- 100 grams Almonds (optional, unsalted)
- 200 grams Sugar
- 150 grams Honey
- 60 milliliters Water
- 2 large Egg whites
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 2 sheets Edible wafer paper
Directions
Step 1
Preheat your oven to 180°C (350°F). Spread the pistachios (and almonds, if using) on a baking sheet and toast them for 5-7 minutes or until fragrant. Remove from oven and let cool.
Step 2
Line a rectangular baking dish (approximately 8x8 inches or similar) with one sheet of edible wafer paper, cutting it to fit if necessary. Set aside.
Step 3
In a small saucepan, combine sugar, honey, and water. Place over medium heat and stir until the sugar dissolves. Attach a candy thermometer to the side of the pan and continue heating the mixture, without stirring, until it reaches 150°C (300°F). This may take 10-15 minutes.
Step 4
While the syrup is cooking, place the egg whites in a clean, grease-free bowl. Add a pinch of salt and beat them with a hand or stand mixer until stiff peaks form.
Step 5
Once the sugar syrup reaches 150°C, remove it from the heat. Gradually pour the hot syrup into the beaten egg whites, a thin stream at a time, while continuing to beat the egg whites on low speed. Be careful as the mixture will be very hot.
Step 6
Increase the mixer speed to medium-high and continue to beat the mixture until it thickens, becomes glossy, and looks like marshmallow (about 5-7 minutes). Add the vanilla extract and mix to combine.
Step 7
Using a spatula, quickly fold in the cooled, toasted pistachios (and almonds, if using). Work quickly as the mixture will start to set.
Step 8
Immediately transfer the nougat mixture into the prepared baking dish, spreading it out evenly. Place the second sheet of edible wafer paper on top, pressing gently to adhere.
Step 9
Allow the torrone to cool completely at room temperature for at least 2 hours, or until set.
Step 10
Once firm, remove the torrone from the dish and cut it into small rectangles or squares with a sharp knife. Serve or wrap individually in parchment paper for gifting.
Nutrition Facts
| Serving size | (791.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3052.6 |
| Total Fat 143.5g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 260.6mg | 0% |
| Total Carbohydrate 413.4g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 341.3g | |
| Protein 72.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 503.7mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2984.9mg | 0% |
Source of Calories